Bonus Sunday cooking adventures: Stacked chicken enchiladas


We love chicken! In addition to the first chicken recipe I posted this week — Chicken cutlets with mushrooms and pearl onions (here is the link), this one was another winner. It’s like an enchilada, but the corn tortillas are positioned flat in the dish. This means you don’t have to fry them first, so you’re reducing calories. You also don’t have to take the time to roll them up. This recipe takes a little more than an hour to cook, (more like 90 minutes), so it might be tough to do on a weeknight. #Sundaycookingadventures #healthyrecipes #healthyliving


Lots of layers in this recipe. After this one I added the tortillas and the cheese and it was ready to bake.


There are lots of gadgets to help you squeeze limes and lemons. I just use a boring lemon squeezer.

The original recipe called for chicken thighs, but i don’t particularly care for that flavor, so I substituted chicken breasts. The more we ate this, the more we wanted more of it.  You layer this up like you do lasagna. First you cook the chicken, then mix with tomatoes, onions and lots of garlic, and then you layer that with salsa and cilantro. It calls for cheese sprinkled on the top, but there is less than a cup in the entire recipe.

The kids and grandkids can help with this, so have fun with it. For the Cooking Light recipe, here’s the original link.

Stacked chicken enchiladas

2-3 teaspoons olive oil
4 skinless, boneless chicken breasts (about 2 pounds)
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
2 cups chopped white onion
8 garlic cloves, minced
1 (15-ounce) can organic diced, fire roasted tomatoes
1 cup chopped fresh cilantro, divided (you could substitute parsley)
4 tablespoons fresh lime juice
1 (7-ounce) can salsa verde
Cooking spray
12 (6-inch) corn tortillas
3 ounces shredded pepper-Jack cheese (about 3/4 cup)

1. Place a small roasting pan in oven. Preheat oven to 425° (leave roasting pan in oven as it preheats).
2. Heat a large skillet over medium-high heat. Add 2-3 teaspoons of oil to pan; swirl to coat. Sprinkle both sides of chicken evenly with cumin and pepper. Add chicken to pan; sauté 3 minutes. Turn chicken over, and place in the preheated roasting pan. Add onion, garlic, and tomatoes to pan; bake at 425° for 15-20 minutes or until chicken is done. Cool meat enough to handle safely. Shred chicken with two forks; toss with tomato mixture.
3. Combine 3/4 cup cilantro, lime juice, and salsa verde; spread 1/4 cup salsa mixture in the bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with 4 overlapping tortillas, half of chicken mixture, and 1/4 cup salsa mixture. Repeat layers. Top with remaining 4 tortillas and remaining salsa mixture; sprinkle evenly with cheese. Bake at 425° for 15 minutes or until golden; sprinkle with remaining cilantro.


This recipe calls for 6 servings, but the servings seemed HUGE, so we cut it into eight servings and we were more than satisfied.

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Sunday cooking adventures: Chicken cutlets with mushrooms and pearl onions

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