This Stacked Chicken Enchilada Suizas Bake is loaded with two types of cheese, chicken, salsa verde, sour cream and corn tortillas. With only 8 ingredients and 10 minutes of prep, this bake is not only ridiculously delicious, it is also insanely easy!
Hiiiiiiii friends!! I’m baaaaaaaack.
Well, if you’ve been hangin’ around these parts of the interwebs, I’ve popped in with a couple round ups over these past two weeks. But, I wouldn’t really define those posts as me ‘back in action’.
However, NOW, I am back. Like, OFFICIALLY back, back.
Jazz hands action going on over here.
I’ve missed you so! How was your holiday?! I hope it was holly jolly and filled with EVERYTHING merry and bright!
My break was fabulous! And much needed. My mother and MOD (my other dad) came to visit to celebrate the New Year and it was beyond lovely having them in town.
But now it’s back to life, back to reality.
And it happens to be 2017. Like WHOA.
Since it’s the New Year and all, I totally had a healthy post planned for today, but then Winter Storm Helena happened over here on the East Side. And it got colder than the hinges of hell-ena.
So I threw the healthy recipe right out the dang window. Okay, that’s not entirely true. It’s still on my computer and I WILL be sharing it someday soon. Just not today.
Instead, I opted for something cheesy. And easy. Because winter storms call for quick comfort food, right? RIGHT!
High five! Great minds think alike.
Easy Stacked Chicken Enchilada Suizas Bake
You guys this bake is seriously scrumptious.
AND insanely easy. (Read: only 8 ingredients and 10 minutes of prep, type of easy)
I like to refer to this as Lazy Girl Enchiladas. But you could also call it a Mexican Lasagna. The ‘lazy’ part can be our little secret.
This dish is legitimately everything I want in comfort food.
Layers upon layers of flakey corn tortillas, succulent shredded chicken, mild n’ tangy salsa verde, spicy-sweet green chiles, rich sour cream and oodles of melty, oozy cheese.
Load the top up with pico de gallo, sliced avocado, a dollop of sour cream, a sprinkling of MORE cheese, a squeeze of fresh lime and DIG IN.
GAH, straight up GLORIOUS-NESS for your face.
- You can either use store bought or homemade salsa verde. If using store bought, look for a quality brand you trust, because some of the (cheaper) varieties are quite salty.
- You can either shred or chop the cooked chicken depending of your preference. And, you can either cook your own chicken, purchase a rotisserie or buy those packs of chopped, cooked chicken breast. As long as you have about 2 ½ cups of cooked chicken, it doesn’t really matter what route you take, just make or buy what you like.
- I always recommend buying the blocks of cheese and shredding them yourself. The pre-shredded cheese has preservatives in it making the flavor (and texture) sub-par.
- You will need to warm the tortillas a bit before stacking. You can do this one of two ways, either in the microwave or in the oven. I have included instructions for both in the recipe below.
- You can stack the tortillas in the casserole dish however you like, but I found cutting some of them into ¼’ths (for the corners of the pan) and ½’s for the sides of the pan works best.
Get your comfy-cozy grub on with this Stacked Chicken Enchilada Suizas Bake. It’s easy, cheesy and absolutely guaranteed to please!
Until Thursday friends, cheers – to lazy eats.
- 12 (6’’) Corn Tortillas
- 4 Cups Salsa Verde*
- 2 ½ Cups Cooked Chicken – shredded or chopped
- ¼ Cup Red Onion – finely chopped
- 1 (4 ounce) Can of Chopped Green Chiles - drained
- ¾ Cup Sour Cream, plus more for garnish
- 1 ¼ heaping Cup Mexican Queso Oaxaca (can substitute mozzarella) - shredded
- 1 ¼ heaping Cup Monterey Jack Cheese – shredded
- Salt and Pepper, to taste
- Optional Garnishes: Cilantro, Lime Wedges, Avocado, Fresh Diced Tomatoes, Jalapeno, Green Onion
- Preheat oven to 375 degrees F.
- Warm the tortillas*: Put half (6 each) of the tortillas on a microwavable safe plate and cover with a damp paper towel. Microwave the tortillas in 30-second bursts until warmed throughout. Repeat with remaining tortillas.
- Assemble: Spread ½ cup of the salsa verde into the bottom of a 9’’ square baking dish. Cut 1 tortilla in ¼ and place them in the corners of the pan. Cut 2 tortillas in half and place them in the sides of the pan. Finally, layer the last tortilla in the middle. Top with half of the chicken, half of the red onion, half of the chiles, half of the sour cream, one third of the remaining salsa and one third of the cheeses. Repeat layer. Finish final layer with remaining tortillas, salsa and cheeses.
- Bake: Transfer to the oven and bake until sauce is bubbling and cheese is melted, about 25-35.
- To Serve: Remove from oven and allow to cool before serving with optional garnishes. Enjoy!
*You can either use jarred salsa verde or make your own.
*To warm the tortillas you can also use the oven: Wrap half of the tortillas in aluminum foil and repeat with remaining tortillas. Place in a 350 degree F oven for 15-18 minutes, or until warmed through.
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