Green Chile Stacked Enchilada Bake

Cooked chicken: Shredded to add a tender and protein-rich layer to the bake.

Green enchilada sauce: Provides a tangy and slightly spicy base for the dish.

Diced green chiles: Adds a mild heat and authentic flavor.

Corn tortillas: Forms the structural layers of the bake.

Cheddar or Mexican blend cheese: Melts beautifully to create a gooey, cheesy topping.

Onions: Chopped to add a bit of crunch and sweetness.

Cilantro: Chopped for a fresh and herbaceous garnish.

Sour cream: Optional, but adds a creamy and tangy finish when served.

When layering the corn tortillas, make sure to slightly overlap them to create a more stable base for your enchilada bake. This will help prevent the layers from shifting when you cut into the dish. Additionally, warming the tortillas slightly in a dry skillet before layering can make them more pliable and less likely to crack.

• cooked chicken, shredded - Substitute with shredded turkey: Turkey has a similar texture and flavor profile to chicken, making it a great alternative.

• green enchilada sauce - Substitute with red enchilada sauce: Red enchilada sauce offers a different but equally delicious flavor, adding a bit more depth and spice.

• diced green chiles - Substitute with diced jalapeños: Jalapeños provide a similar heat level and texture, though they are slightly spicier.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are softer and can be used if you prefer a different texture.

• cheddar or mexican blend shredded cheese - Substitute with monterey jack cheese: Monterey Jack melts well and has a mild flavor that complements the dish.

• chopped onions - Substitute with green onions: Green onions offer a milder flavor and a bit of color, adding freshness to the dish.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor and can be used if you don't like cilantro.

• sour cream - Substitute with greek yogurt: Greek yogurt has a similar creamy texture and tangy flavor, making it a healthier alternative.

• Allow the Green Chile Stacked Enchilada Bake to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• For short-term storage, transfer the enchilada bake to an airtight container. Refrigerate for up to 3-4 days.
• If you plan to freeze the dish, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. This double-layer protection helps prevent freezer burn.
• Label the wrapped enchilada bake with the date and contents to keep track of its freshness.
• For best results, freeze the enchilada bake for up to 2-3 months. Beyond this period, the texture and flavor may start to degrade.
• When ready to enjoy, thaw the enchilada bake in the refrigerator overnight. This slow thawing process helps maintain the dish's integrity.
• Reheat the thawed enchilada bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through and bubbly.
• If reheating from frozen, cover the dish with aluminum foil and bake at 350°F (175°C) for 45-50 minutes. Remove the foil for the last 10 minutes to allow the cheese to melt and brown.
• For individual servings, microwave on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.
• Garnish with fresh cilantro and a dollop of sour cream just before serving to revive the flavors and add a fresh touch.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Green Chile Stacked Enchilada Bake in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the cheese from drying out.
  4. Bake for 20-25 minutes, or until heated through and bubbly.
  5. Remove the foil for the last 5 minutes to let the cheese get a bit crispy.

• Microwave Method:

  1. Transfer a portion of the enchilada bake to a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to trap moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Check the temperature and stir if necessary, then continue heating in 1-minute increments until hot.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place a portion of the enchilada bake in the skillet.
  4. Cover with a lid and heat for 5-7 minutes, stirring occasionally to ensure even heating.
  5. Once thoroughly heated, serve immediately.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place a portion of the enchilada bake in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. If needed, add an extra minute or two until the enchilada bake is hot and the cheese is melted.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the enchilada bake on a toaster oven tray.
  3. Cover with aluminum foil to keep the cheese from drying out.
  4. Heat for 15-20 minutes, removing the foil for the last 5 minutes to crisp up the cheese.

• Oven: Used to bake the enchilada bake at 375°F until bubbly and cheese is melted.

• Baking dish: The dish where you will layer the ingredients and bake the enchilada.

• Mixing bowl: Useful for mixing the shredded chicken, green chiles, and onions together if desired.

• Measuring cups: To measure out the enchilada sauce, cheese, onions, and cilantro accurately.

• Knife: For chopping the onions and cilantro.

• Cutting board: A surface to chop the onions and cilantro on.

• Spoon: To spread the enchilada sauce and to help layer the ingredients.

• Aluminum foil: Optional, to cover the baking dish if you want to prevent the cheese from browning too much.

• Oven mitts: To safely handle the hot baking dish when removing it from the oven.

• Serving spatula: To serve the enchilada bake once it’s done.

Pre-cook the chicken: Use rotisserie chicken or pre-cooked shredded chicken to save time.

Use pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

Chop in advance: Chop the onions and cilantro ahead of time and store them in the fridge.

Layer efficiently: Lay out all your ingredients before you start assembling to streamline the process.

One-pan method: Mix the chicken, green chiles, and onions together in one bowl before layering.