Amazing Chicken Stacked Enchiladas in 30 Minutes

Oh, enchiladas! Is there anything more comforting than a dish that’s basically a warm hug in food form? I absolutely adore them, and my Chicken Stacked Enchiladas recipe is a twist that’s become a go-to in my house. Forget rolling individual enchiladas; this “stack” method is a game-changer for weeknights. It’s all about those gorgeous layers of tender chicken, melty cheese, and savory enchilada sauce, baked to bubbly perfection. Trust me, this version is so easy and always disappears in a flash!

Why You’ll Love These Chicken Stacked Enchiladas

Honestly, who doesn’t love a recipe that’s both incredibly delicious and super easy? These Chicken Stacked Enchiladas are a winner because:

Quick Prep: Seriously, it’s faster than rolling individual enchiladas!
Minimal Cleanup: One baking dish means way less scrubbing later.
So Versatile: Easily swap cheeses or add extra veggies.
Packed with Flavor: Every layer is loaded with savory goodness.
Perfect Texture: Tender chicken, gooey cheese, and soft tortillas – it’s heaven!

Gather Your Ingredients for Chicken Stacked Enchiladas

Alright, let’s get our mise en place ready! To whip up these glorious Chicken Stacked Enchiladas, you’ll want to grab these goodies:

12 corn tortillas – the base of our delicious layers!
2 cups of cooked chicken, all shredded up. Rotisserie chicken is a total lifesaver here, just saying!
1 (15 ounce) can of your favorite enchilada sauce. Go for mild or medium, whatever your heart desires!
2 cups of shredded Monterey Jack cheese. Ooh, melty perfection!
1 cup of shredded cheddar cheese. For that classic, comforting flavor.
1/2 cup of finely chopped yellow onion. It adds a nice little bite.
1/4 cup of fresh cilantro, chopped. For that burst of freshness at the end.
A dollop of sour cream for serving (totally optional, but highly recommended for creaminess!).
Sliced black olives, also optional, but they look so pretty on top!

Step-by-Step Guide to Making Chicken Stacked Enchiladas

Alright, let’s get cooking! Making these Chicken Stacked Enchiladas is honestly way easier than you think, and the payoff is HUGE. Just follow these simple steps:

If you’re a fan of easy chicken dinners like this, you’ll also love my Sheet Pan Chicken Fajitas!

Preheating and Preparing Your Dish

First things first, crank up your oven to 375°F (190°C). While it’s heating up, grab a 9×13 inch baking dish and give it a quick once-over with some cooking spray or a little bit of oil. We want to make sure nothing sticks once it’s all bubbly and delicious!

Layering the Chicken Stacked Enchiladas

Now for the fun part – building those glorious layers! Pour a thin, even layer of your enchilada sauce into the bottom of the prepared baking dish. This keeps the bottom tortillas from getting too dry. Next, grab your corn tortillas, one by one, and give each one a quick dip in the enchilada sauce. You don’t want them soaking and falling apart, just a quick soften. Lay four of these saucy tortillas down to form the first layer in the dish. Then, sprinkle half of your shredded cooked chicken over the top, followed by half of the Monterey Jack cheese and about a third of your chopped onion. Repeat this process: a layer of four sauced tortillas, the remaining chicken, the rest of the Monterey Jack cheese, and another third of the onion. See? It’s like building edible art!

Baking and Finishing Touches

Top that second layer with the final four sauced tortillas. Pour the rest of that yummy enchilada sauce all over the top, making sure to get it evenly spread. Finally, shower it all with that gorgeous cheddar cheese. Pop the dish into your preheated oven and bake for about 20-25 minutes. You’re looking for that cheese to be completely melted and gloriously bubbly around the edges. Once it’s out of the oven, let it sit for just a minute before you garnish it with fresh cilantro, a dollop of sour cream, and those pretty sliced olives, if you’re using them. Dive in while it’s hot!

Tips for Perfect Chicken Stacked Enchiladas

Okay, so you’ve got the basic recipe down, but let me tell you, a few little tricks can elevate your Chicken Stacked Enchiladas from great to absolutely unforgettable. My Grandma always said it’s the little things that make a big difference! For instance, if you’re short on time, rotisserie chicken is my secret weapon – just shred it up and you’re golden. And listen, don’t be shy with the enchilada sauce when dipping those tortillas; a soggy tortilla is a sad tortilla, but too dry and it’ll feel stiff. You want ’em pliable! I also love to mix a little bit of cumin into the shredded chicken before layering it in – it just adds this extra layer of delicious flavor that makes people ask, “What’s your secret?” You can also totally make these ahead of time! Just assemble them, cover them tightly, and pop them in the fridge. Bake them when you’re ready, but give them a few extra minutes to come to temperature. For more layered goodness, check out my Slow Cooker Bean and Cheese Enchiladas – they’re a lifesaver for busy days!

Ingredient Notes and Substitutions for Your Chicken Stacked Enchiladas

Let’s talk ingredients for a sec, because sometimes you need a little flexibility in the kitchen, right? First off, the chicken! While shredded rotisserie chicken is amazing for speed, feel free to poach and shred your own chicken breasts or thighs if you have the time. Leftover shredded chicken from another meal works like a charm too! When it comes to cheese, Monterey Jack is my go-to for its incredible meltability, but a blend of Monterey Jack and mild cheddar works beautifully, or even some Pepper Jack if you like a little kick! And those corn tortillas? Try to find some that are on the softer side. If yours seem a bit stiff, a quick warm-up in the microwave for about 30 seconds can make them more pliable for dipping. For a different kind of deliciousness, you should totally check out my White Chicken Enchilada Bake recipe – it’s another winner!

Serving Suggestions

Now that you’ve made these incredible Chicken Stacked Enchiladas, what should you serve alongside them? My absolute favorite is a big scoop of fluffy authentic Mexican rice – it soaks up all that extra enchilada sauce like a dream! A simple side of refried beans or black beans is always a hit, and a fresh, crisp green salad with a lime vinaigrette is perfect for cutting through all that cheesy goodness. Honestly, these enchiladas are a meal all on their own, but these sides just make it extra special!

Storage and Reheating

Leftover Chicken Stacked Enchiladas? Lucky you! You can totally store them. Once cooled, tuck them into an airtight container and pop them in the fridge for up to 3 days. When you’re ready for round two, the best way to reheat them is in the oven at 350°F (175°C) until warmed through – this keeps that creamy texture. You can also zap them in the microwave, but try not to overheat them, or they can get a little rubbery.

Frequently Asked Questions about Chicken Stacked Enchiladas

Got questions about these yummy Chicken Stacked Enchiladas? I’ve got answers! Here are some things people often ask:

Can I make Chicken Stacked Enchiladas ahead of time?

Oh, yes, absolutely! That’s one of the best things about this recipe. You can assemble the whole thing, cover it tightly with plastic wrap and then foil, and keep it in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time since it’s cold from the fridge. It’s perfect for when you want to get a head start on dinner!

What kind of tortillas are best for stacked enchiladas?

I really prefer corn tortillas for this recipe. They tend to hold up better in the sauce and give you that authentic enchilada flavor. Look for softer corn tortillas; if yours are a bit stiff, just warm them up quickly in the microwave for about 20-30 seconds to make them more pliable for dipping and layering. Flour tortillas can work in a pinch, but they tend to get a little mushy.

How can I make these Chicken Stacked Enchiladas spicier?

Easy peasy! If you like things with a kick, you have a few options. You can use a spicier enchilada sauce – just check the labels! For extra heat, add in some chopped jalapeños or a diced serrano pepper along with the onion when you’re layering. You could even stir a little bit of hot sauce or some cayenne pepper into the chicken mixture itself. Enjoy the heat!

Can I use a different type of cheese?

Of course! While Monterey Jack and cheddar are a fantastic combo, feel free to mix it up. A Pepper Jack would add a nice spicy note, or you could try a blend with some Colby or even a bit of crumbled cotija on top after baking for a salty kick. Just make sure whatever cheese you choose melts well!

My enchiladas seem a little dry. What did I do wrong?

Don’t worry, it happens! Usually, dryness means the tortillas didn’t get enough sauce or the baking time was a bit too long. Make sure you’re dipping those tortillas well in the sauce, and try to spread the sauce evenly over the top layer. If they’re coming out dry, try adding a bit more enchilada sauce or a touch of water to the sauce before you pour it over the top next time. And hey, if you love layered Mexican dishes, you’ll want to scope out my Best Taco Casserole recipe too!

Nutritional Information

Please keep in mind that these nutritional values are just an estimate and can vary quite a bit depending on the specific brands of ingredients you use, how much cheese you pile on (no judgment here!), and even the exact size of your tortillas. This is a general idea per serving: