I had some  leftover chicken and was pretty tired of making chicken salad. Blahh. So I decided to make some enchiladas. When I make enchiladas, I don’t roll them. I either layer the tortillas and the rest of the good stuff into a casserole dish, or I make individual stacks for each person. It looks impressive and fun, and it doesn’t get all soggy and mushy like an enchilada casserole sometimes gets. You can use any of your favorite enchilada ingredients……just cheese, or beef or chicken…..or even eggs. Now, I prefer a green sauce, but you can use a red sauce if that’s your preference. A stack of 3 tortillas per person is a good serving, but 2 is plenty if you want to add some Spanish rice on the side. This is a great dish for yourself, or for guests! I think you are going to like this one.

Chicken Enchilada Stack

This is for 2 stacks (2 people)

6  corn tortillas
approx. 2 cups of shredded cooked chicken breast
1/2 of  small onion, sliced thin
1 poblano chile, sliced thin (or small can of green chiles)
2 cloves fresh garlic, minced
1 medium size can of green enchilada sauce
salt and pepper to taste
2 cups of shredded cheddar or Monterey jack cheese
Garnish: sour cream and avocado

In a skillet with a bit of oil, saute the onion slices, garlic and chile slices. Add the shredded cooked chicken. Keep warm at low heat. Heat enchilada sauce in  sauce pan. Heat tortillas by either frying them lightly in oil or giving them a zap in the microwave.

Now you can start building your stacks! How fun, right?
Place a tortilla on each plate. Add some of the chicken mixture on the tortilla. Add a bit of cheese and place another tortilla on top of that. Then add more chicken, cheese and another tortilla. Pour heated enchilada sauce on top of stacks. Top with cheese. Garnish with sour cream and avocado.
Now, you have cute stacks of delicious-ness.

A nice cold margarita would be great with this. Oh yessssssss.

Oh, and if you prefer a vegetarian version, substitute the chicken with potatoes! It’s really good.