Chicken Enchilada Stacks
Description
Speed up dinner prep by stacking, instead of rolling, up enchiladas stuffed with rotisserie chicken, chiles, and lots of cheese.
Ingredients
•
cooking spray
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3 cups shredded cooked chicken
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1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
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1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
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2 (4 ounce) cans chopped green chile peppers
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1 small onion, finely chopped
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3 tablespoons taco seasoning mix
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6 corn tortillas, warmed
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2 cups shredded Cheddar cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a round baking dish with cooking spray.
2
Combine chicken, cream of chicken soup, cream of mushroom soup, chile peppers, onion, and taco seasoning in a large bowl. Set aside.
3
Lay 1 tortilla in the prepared baking dish. Top with 1/3 cup of the chicken mixture; cover with some Cheddar cheese. Repeat layers with remaining tortillas, chicken mixture, and cheese.
4
Bake in the preheated oven, uncovered, until heated through, about 30 minutes.