Stacked Shredded Chicken Enchiladas

8th April, 2015 - Posted by ksenior - No Comments

This recipe is always a crowd pleaser! Can be made quickly with very little clean up. If you don’t want to make the shredded chicken, you can buy a precooked chicken from the super market, or you can use ground beef or chicken instead. However you decide to make it, I can promise you’ll love it.




Red Enchilada Sauce

3 tbsp. vegetable oil

3 tbsp. all-purpose flour

5 tbsp. chili powder

1 tsp. ground cumin

1 tsp. salt

½ tsp. garlic powder

½ tsp. dried oregano

3 cups chicken broth

For Assembly

21 small white corn tortillas

Red enchilada sauce

1 15oz can black beans, rinsed and drained

2 7oz. cans corn

1 4oz. can chopped green chilies

1 14.5oz can petite diced tomatoes, drained

2 lbs. shredded chicken

2 ½ cups shredded cheddar cheese

1 avocado

1 scallion, chopped


In a 300F oven, put the chicken thighs in a roasting dish covered with aluminum foil. Cook in the oven for about 1 hour until pull apart tender. Remove from the oven, shred into a bowl, and set aside.

In a Mauviel saucepan, heat the vegetable oil over medium heat. Add the flour and whisk for 1 minute. Add the rest of the spices and then steadily pour in the chicken broth, whisking constantly to get rid of any lumps. Bring to a boil and then reduce heat to low, and simmer for 15 minutes.

Prep the remaining ingredients by cutting the tortillas in half, and mixing the black beans and corn together. Mentally divide all ingredients (except the last 3) into thirds, and the sauce and cheese into fourths.

Preheat the oven to 375F.

Generously ladle the enchilada sauce on the bottom of your Duralex Ovenchef rectangle baker.

Arrange the tortillas to cover the bottom of the dish. Sprinkle with 1/3 of the bean and corn mixture, followed by the tomatoes, chilies, and chicken. Cover the chicken with ¼ of the cheese.

Complete 2 more layers of tortillas, followed by the sauce, beans and corn, tomatoes, chilies, chicken and cheese.

Finish with a layer of tortillas and sauce.

Cover with tin foil and put into the oven for 30 minutes. Remove the tin foil, add the remaining cheese and bake for another 10 minutes. While the cheese is melting, dice the avocado and chop the scallion.

Remove from the oven, top with the fresh avocado and scallion. Let rest for 5 minutes before eating.


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