Stacked Green Enchiladas Recipe - Easy Family Recipes - Step-By-Step Cooking

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

shredded chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Canned beans provide protein at a lower cost

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cheddar

Nutritional yeast adds flavor without dairy

green salsa

🥗Healthier: homemade salsa verde

💰Cheaper: canned green salsa

Homemade salsa can be fresher and more flavorful

Preheat oven to 375°F (190°C).

Cook ground chicken or beef, chopping it into smaller pieces and seasoning with salt, pepper, and optional taco seasoning.

Set cooked meat aside.

In a pot or large mixing bowl, combine cream of mushroom soup and diced green chilies, mixing well.

Slightly cook 12 corn tortillas by spraying a cookie sheet with oil, laying out the tortillas, and spraying the tops.

Bake tortillas in the oven for 6 to 7 minutes until soft but not falling apart, then set aside.

Repeat the process with another 12 tortillas.

To assemble, dip the first tortilla in the soup mix, covering both sides, and place it on one side of the baking dish.

Add about a tablespoon of meat and some shredded cheese to each side of the tortilla, followed by sliced olives.

Repeat layering with more tortillas, soup mix, meat, cheese, and olives, stacking up to 6 or 7 layers high.

Once all stacks are made, place them in the oven for 25 to 30 minutes until cheese is melted and gooey.

Serve as halves or quarters with additional green taco sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens