Free-Form

Chicken Enchilada Stacks

HANDS-ON TIME

35 MIN

TOTAL TIME

1 HR

Serves 4

Enchiladas are corn tortillas rolled around a filling and smothered in sauce. They’re soul satisfying, but honestly not so Instagrammable (not that this is ever my sole motivation for making anything, but still). So for a fun variation, I’ve reimagined the recipe as a tall tortilla tower layered with a simple homemade salsa verde, chicken, and pepper Jack cheese—one of my favorite cheeses for adding lots of flavor fast.

• Canola or vegetable oil, for greasing
• 2 cups finely shredded cooked chicken (from ½ a small rotisserie chicken)
• 1 (15-ounce) can black beans, drained and rinsed
• ⅓ cup minced white onion
• 1 jalapeño, seeded and minced
• ½ cup finely chopped fresh cilantro, plus leaves for sprinkling
• Kosher salt and freshly ground black pepper
• 12 corn tortillas
• 3 cups Roasted Salsa Verde or store-bought salsa verde
• 8 ounces pepper Jack cheese, shredded (2 cups)
• Hot sauce, for serving

Preheat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil and generously grease it with canola or vegetable oil.

In a large bowl, mix the chicken, beans, onion, jalapeño, and chopped cilantro. Season with salt and pepper and mix again.

Arrange 4 of the tortillas on the prepared baking sheet. Scoop ¼ cup of the Roasted Salsa Verde onto each tortilla. Divide half the chicken mixture evenly on top of the tortillas, then scatter one-third of the cheese evenly on top. Put another tortilla on each stack. Repeat the layering with the salsa verde, chicken mixture, cheese, and tortillas, ending with a final layer of salsa verde and cheese.

Bake the enchilada stacks for about 15 minutes, until the cheese has melted and the tops are lightly browned in spots. Let stand for 10 minutes. Using a large spatula, transfer the stacks to plates and sprinkle with cilantro leaves. Serve with ho]t sauce.