The inspiration for this recipe comes from the March Cooking Light magazine. For an easy shortcut I decided on using a rotisserie chicken instead of chicken thighs and I went with more sauce and cheese than the original recipe. Layering the tortillas instead of rolling them saves on prep time.
Stacked Chicken Enchiladas
adapted from Cooking Light
You will need:
1 rotisserie chicken (2-1/2 pounds) skin removed and shredded
2 cups diced sweet onions
1- 14 1/2 ounce can whole peeled tomatoes
1 -16 ounce jar Salsa Verde
12 Corn Tortillas
6 ounces shredded pepper jack cheese
1 teaspoon cumin
1/4 teaspoon red pepper
1 tablespoon olive oil
1 large clove garlic, minced
1 cup chopped cilantro
1 dozen pickled jalapeño pepper slices
Sauté onion in olive oil until translucent, add minced garlic and sauté for one more minute. Add tomatoes, cumin and red pepper. Break up tomatoes. Add shredded chicken and mix well. Continue to cook 5 more minutes on low heat to meld flavors. Remove from heat and set aside.
Preheat oven to 425 degrees.
Coat an 11×7 baking dish with cooking spray (Pam). Cover the bottom with 1/3rd of the salsa verde and 1/3rd of the cilantro. Add 4 tortillas, overlapping. Top with 1/2 the tomato and chicken mixture then 1/3rd salsa and cilantro. Repeat layers (tortillas, chicken and tomatoes, ending with tortillas, salsa and cilantro) Top with grated cheese and jalapeño pepper slices.
Bake 20- 25 minutes or until cheese is bubbly and starting to brown. Remove from oven and let sit for 5 minutes. Top with additional cilantro and serve with a dollop of sour cream.