Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Green Chile Stacked Enchiladas Recipe
Green chile stacked enchiladas represent creative recipes developed to use leftover ingredients while showcasing regional New Mexican cooking techniques and presentations. This innovative approach demonstrates how traditional cooking methods can be adapted for modern convenience while maintaining authentic regional flavors. The stacking technique creates impressive presentations.
This recipe for green chile stacked enchiladas is something I put together one night when I was trying to use up some random ingredients I had on hand. It came out “company good,” though not good for a diet. It makes a large pan.
Prep Time:
15 mins
Cook Time:
55 mins
Additional Time:
5 mins
Total Time:
1 hr 15 mins
Servings:
8
Yield:
1 (9×13-inch) casserole
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Ingredients
1 tablespoon vegetable oil, or as needed
16 (6 inch) corn tortillas, or more to taste
4 boneless skinless chicken thighs, cut into chunks
½ onion, diced
½ cup diced mild green chiles
1 (28 ounce) can green chile enchilada sauce
1 (8 ounce) package shredded Monterey Jack cheese
4 ounces shredded mozzarella cheese, or more to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Heat oil in a skillet over medium-high heat. Add 1 tortilla; press and swirl in skillet until softened, 2 to 3 seconds per side, then transfer to a plate. Add 1 dry tortilla on top softened tortilla. Press and swirl another tortilla in oil to soften; stack on dry tortilla. Add 1 dry tortilla on top softened tortilla. Repeat process until all tortillas used.
Add chicken and onion to the same skillet; cook and stir until chicken is ⅔ done, about 10 minutes, adding more oil if needed. Add green chiles; cook and stir until chicken is no longer pink in the center and onions are tender, 5 to 10 minutes more.
Add 1 layer tortillas to a 9×13-inch baking dish to cover bottom; top with some chicken mixture, some enchilada sauce, some Monterey Jack cheese, and some mozzarella cheese. Repeat layering until all ingredients are used, ending with sauce and cheese.
Bake in the preheated oven until cheese is golden brown, 35 to 45 minutes. Cool until set, 5 to 10 minutes.
Cook’s Note:
Chicken breasts can be used in place of chicken thighs.
Roasted and peeled Hatch chile peppers can be used in place of diced green chiles.
Nutrition Facts (per serving)
| 420 | Calories |
| 22g | Fat |
| 32g | Carbs |
| 25g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 420 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 9g | 46% |
| Cholesterol 69mg | 23% |
| Sodium 646mg | 28% |
| Total Carbohydrate 32g | 12% |
| Dietary Fiber 5g | 16% |
| Total Sugars 2g | |
| Protein 25g | 49% |
| Vitamin C 14mg | 15% |
| Calcium 394mg | 30% |
| Iron 3mg | 14% |
| Potassium 525mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
