Salsa Verde Chicken Enchilada Stack 

Servings 6
Author Erica Schwarz


  • meat from 1 rotisserie chicken chopped, skin and bones discarded (~4 c)
  • 18  white corn tortillas
  • cooking spray
  • c <a title="Roasted Tomatillo Salsa Salsa Verde" href="">Roasted Tomatillo Salsa
  • c shredded Monterrey Jack cheese
  • garnish: chopped fresh cilantro reduced fat sour cream


  1. Heat oven to 350F.
  2. To prepare the tortillas: Heat a nonstick skillet on medium-high heat. Lightly spray with cooking spray and add a tortilla or two, depending on the size of the pan. Spray the top side of the tortilla lightly with cooking spray. Lightly toast the tortillas, flipping once. Set aside.
  3. In a 13x9-in baking dish. spread 1/2 c Roasted Tomatillo Salsa. Then layer 6 tortillas to cover the bottom of the dish, overlapping a bit and going up the sides. Then add half the chicken, 1 c salsa, and 1 c cheese. Repeat layering 6 tortillas, the remaining chicken, 1 c salsa, and 1 c cheese. Top with the remaining 6 tortillas, 1/2 c salsa, and 1 c cheese.
  4. Cover baking dish with foil. Bake at 350F for 20-25 minutes until heated through and all the cheese is melty. Serve topped with a dollop of reduced fat sour cream and chopped fresh cilantro. Yield: 6-8 servings.