Green Chile Stacked Enchiladas

Ingredients

• vegetable oil (1 tablespoon)
• corn tortillas (16 (6 inch))
• boneless skinless chicken thighs (4 )
• onion (0.5 )
• diced mild green chiles (0.5 cup)
• green chile enchilada sauce (1 (28 ounce) can)
• shredded Monterey Jack cheese (1 (8 ounce) package)
• shredded mozzarella cheese (4 ounces)

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat oil in a skillet over medium-high heat. Add 1 tortilla; press and swirl in skillet until softened, about 2 to 3 seconds per side. Transfer to a plate and repeat the process with additional tortillas until all are softened, stacking them as you go.
3. Add chicken and onion to the skillet; cook and stir until chicken is about 2/3 done, about 10 minutes. Add green chiles and cook until chicken is no longer pink and onions are tender, about 5 to 10 minutes more.
4. In a 9x13-inch baking dish, layer some tortillas to cover the bottom, then add a layer of the chicken mixture, followed by enchilada sauce, Monterey Jack cheese, and mozzarella cheese. Repeat layering with the remaining ingredients, finishing with sauce and cheese on top.
5. Bake in the preheated oven until cheese is golden brown, 35 to 45 minutes. Cool until set, about 5 to 10 minutes.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 420
• fat: 22 g
• sats: 9 g
• carbs: 32 g
• fibre: 5 g
• protein: 25 g
• salt: 646 g