Stacked Enchiladas

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This is a great way to use up left over chicken – and it’s also a great enchilada sauce recipe to be used whenever you need it!

Ingredients for sauce:

1 small red onion, sliced

Chopped jalapenos to taste

1 cup tomato sauce (I used my homemade marinara sauce)

Cumin to taste

1 clove garlic, chopped

1/2 c. chicken broth

Ingredients for the enchiladas:

Sauce from above

3 corn tortillas

3 chopped green onions

9 oz shredded or chopped chicken

Shredded Mexican cheese

Directions:

Preheat oven to 425. Saute the onions, garlic, and jalapenos in a little olive oil. Add the tomato sauce and cumin. Add the broth. Cook until well blended. Season with salt & pepper. Using an immersion blender, puree until smooth. Set aside.

In a bowl, combine the chicken with the green onions. Season with salt & pepper.

Grease the bottom of a casserole dish. Place one layer of tortillas, cutting them to fit. Do not overlap! Layer with some sauce, chicken, and cheese. Repeat until you finish with the chicken & cheese.

Bake in the oven for about 15 minutes.

 

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