Active Time
25 Mins
Total Time
40 Mins
Yield
Serves 4

We skip the time-consuming task of rolling each enchilada in favor of a layered casserole approach. With 29 grams of protein, these enchiladas are a hearty and filling. This family-style meal is great for a weeknight dinner, and you can freeze any leftovers for up to 3 months.

 

How to Make It

Step 1

Preheat oven to 425°F.

Step 2

Heat oil in a nonstick skillet over medium-high. Add chicken to pan; cook 4 minutes on each side. Remove from pan; cool slightly. Shred chicken; sprinkle with 1/8 teaspoon salt. Combine chicken, yogurt, and 2 tablespoons green onions in a bowl.

Step 3

Heat a large cast-iron skillet over high. Add red onion and jalapeño; cook 4 minutes, turning occasionally. Add garlic to pan; cook 4 minutes or until vegetables are charred on all sides. Place remaining 1/2 teaspoon salt, jalapeño mixture, tomatoes, stock, and cumin in a blender; blend until smooth.

Step 4

Place 2 tortillas in the bottom of an 8-inch square baking dish coated with cooking spray, tearing tortillas as needed to fit in a single layer. Spread 1/2 cup tomato mixture over tortillas in dish; top with half of chicken mixture and 1/4 cup shredded cheese. Repeat layers once with 2 tortillas, 1/2 cup tomato mixture, remaining chicken mixture, and 1/4 cup cheese. Top with the remaining 2 tortillas, remaining 3/4 cup tomato mixture, and remaining 1/2 cup cheese. Bake at 425°F for 15 minutes. Top with remaining 2 tablespoons green onions.

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Ratings & Reviews

This was good! A note though...

humboldt29
November 29, 2016
We really enjoyed this, definitely easier than rolling one. The tomato sauce came out delicious! However, this recipe for four I felt fell a little short on amounts.  I had to spread the chicken reallllllly sparsely in the layers.  Next time I would increase the chicken.  Also, I had to use 3 tortillas per layer, two lay flat and one I broke in half to cover the other corners.

Jill
August 29, 2016
I prepared these yesterday and put them in the refrigerator to have for dinner tonight.  I'm hoping the corn tortillas don't get soggy.  Has anyone else made these ahead and if so, did they turn out ok?

I'll be making these again

rcauteru
August 20, 2016
These were good - I'll be keeping this recipe & making them again. I was worried the sauce was going to taste like salsa instead of enchilada sauce since that's what it smelled like after blending it together but it tasted more like enchilada sauce when everything was all put together & cooked. I used yellow onions instead of red ones & I added more cheese than what the recipe called for.