Does your little ones like plain, fridge cold tortillas? Well, Little L devours them like that all the time. True story! I guess my love for tortillas is something I’ve passed really well, but she totally takes it to another level. I at least like to at a minimum warm up my tortillas and sprinkle them with some cheese right? That is a snack I am totally down with. BUT because I know tortillas can be a vehicle for so much more, I use them in my kitchen all the time.
Tortillas are incredibly versatile and can be used in so many ways. We never run of ideas in my home on how to use them. They are not just for tacos, and these green enchilada chicken stacks are prove of it.
Traditional enchiladas are stuffed with a meat or veggie filling of your choice, and are then covered with green or red chile sauce. The tortillas are then rolled and topped with lots of cheese. For this recipe, I am playing with the traditional enchilada concept and making a variation that’s fun to make and eat.
For the filling, I am going with a creamy chicken that’s made using Old El Paso Green Chile Enchilada Sauce and cream cheese. You then place this filling between crispy pan fried tortillas and keep doing so to create a stack. Each stack could be prepared to be enough for a single serving or it can be stacked high and then cut into large wedges. It’s up to you based on who will be eating them. My appetite normally is so big that eating a stack like the one featured below is not a problem at all. Enjoy!
- 2 packages (10) Old El Paso Flour Tortillas
- 1 can (10 ounces) Old El Paso Mild Green Enchilada sauce
- 8 ounces cream cheese
- 4 cups rotisserie chicken, shredded
- Avocado and cilantro to garnish
- In a sauce pan combine enchilada sauce and cream cheese until melted and soft.
- Reserve about a cup of the sauce and add shredded chicken to the rest mixing well until the chicken is all coated and combined.
- Coat a skillet with non-stick cooking spray and toast the tortillas on high heat until golden brown and crispy. About 1-2 minutes each side.
- To assemble place a tortilla as a based and spread the chicken mixture over it then top with another tortilla and keep stacking until you desire, finishing with a tortilla on top. Repeat this process to assemble the other stacks.
- Top each stack with the extra sauce, avocados, and cilantro.
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