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Stacked Green Chile & Grilled Chicken Enchiladas

Scott Phillips

Servings: four

Green chiles and chicken is a favorite combination in West Texas and New Mexico, where these stacked enchiladas are more common than the rolled kind. The chicken can also be cooked under the broiler or on a grill pan, and you can make the sauce ahead.


  • 2 boneless, skinless chicken breast halves
  • 3 Tbs. olive oil; more as needed
  • Kosher salt and freshly ground black pepper
  • 12 small (5-1/2- to 6-inch) corn tortillas
  • Green Chile Sauce, heated
  • 6 oz. grated Monterey Jack cheese (2 lightly packed cups)
  • Chopped fresh cilantro for garnish (optional)

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 605
  • Fat Calories (kcal): 265
  • Fat (g): 30
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 74
  • Sodium (mg): 790
  • Carbohydrates (g): 54
  • Fiber (g): 9
  • Protein (g): 36


  • Heat a gas grill to medium high or build a medium-hot charcoal fire. Coat the chicken with olive oil and season generously with salt and pepper. Grill the chicken breasts until just cooked through, 4 to 5 min. per side. When cool enough to handle, slice into thin strips. Heat the oven to 450°F.

    In a small skillet, heat the 3 tablespoons oil over medium-high heat until very hot (dip the edge of a tortilla in to check; it should sizzle straight away). Using tongs, set a tortilla in the hot oil and cook until soft and lightly brown on each side, 15 to 20 seconds per side. Transfer to paper towels to cool and drain. If the pan gets dry, add another tablespoon of oil.

    In a baking dish large enough to accommodate four separate stacks of tortillas (a 10×15-inch Pyrex dish is good), ladle a thin layer of sauce. Lay four tortillas in the dish and ladle about 1/2 cup of sauce over them. Divide half the chicken among the first layer of tortillas and top with another 1/2 cup of sauce and a third of the cheese. Stack on another four tortillas, and top with the rest of the chicken, then more sauce and another third of the cheese. Finish with a third tortilla layer, and top with the remaining sauce and cheese. Bake until the sauce has thickened somewhat, about 20 min. The edges of the top tortilla in each stack will turn golden, but if they look like they’re drying out too much or burning, occasionally spoon some sauce over them. Let rest for 5 to 10 min. before serving. To serve, transfer each stack with a spatula to a dinner plate. Spoon any sauce left in the baking dish over the stacks and sprinkle with chopped cilantro if you like.


Variation: Use small gratin dishes to make individual servings.


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Reviews (7 reviews)

  • Krispie | 10/27/2016

    This was not my favoriate fine cooking recipe. The stacks were so soggy that even though the flavor was good, the texture took away from the enjoyment. I would not make this again.

  • ljsickle | 06/02/2014

    I made this exactly like the recipe and we both thought it was so-so. The strange part was cooking the tortillas in oil. No matter what I did they were just greasy. Eww! I can see why the other reviewer heated the tortillas in a dry skillet.

  • lucyg22 | 05/06/2012

    We really liked this, even though I made a streamlined version with store-bought salsa verde, flour tortillas (heated in a dry skillet) and broiled chicken. It was delicious and easy.

  • kzatrini | 04/26/2011

    This recipe is amazing and the chile sauce is definitely worth making. For the sauce, I roasted 2 jalapenos on a charcoal grill along with the anaheim chilis then pureed the jalapenos with the tomatillos and it came out great.

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