Stacked Enchiladas

$7.84 total / $1.31 per serving

Recipe is doubled here in a 9x13 baking dish

This is another family favorite recipe. We've been making it for years and it never gets old! We're even testing it out as a freezer recipe for when Baby H arrives. I hope to have at least 3 of these stockpiled in our freezer for an effortless and comforting meal postpartum. The spiciness can be reduced or kicked up a notch depending on your preference. My favorite part is how well the lime juice stands out even after baking; it creates a deliciously fresh finish for the dish.

Nutritional Highlight: Jalapeños. There is a lot of research going into the health benefits of capsaicin - the antioxidant that give peppers their heat. Researchers are finding that capsaicin can curb appetite for a short time. It is also a strong anti-inflammatory agent, it helps to relieve congestion, and my help maintain weight loss. Jalapeños are also good sources of Vitamins A and C.

Stacked Enchiladas (serves 6)

1 Tbsp Vegetable Oil
1 Yellow Onion, chopped
3 Tbsp Chili Powder
3 Tbsp Pickled Jalapeños, chopped
2 Tsp ground Cumin
1 Tsp ground Coriander
2 8oz cans Tomato Sauce
3/4 Cup Chicken Broth
1/2 tsp Salt
1 Rotisserie Chicken, deboned and skin removed, shredded
*(Can also use 3 Boneless Skinless Chicken Breasts, cooked and shredded)
1 1/2 Cups Cheddar or Mexican Blend Cheese, shredded
3 Tbsp Fresh Cilantro, chopped
1 Lime, juiced
12 6-inch Corn Tortillas
Sour Cream, optional

Heat oven to 400 degrees. Meanwhile, in a large skillet, heat vegetable oil on medium-high heat until it shimmers. Cook the onion with the oil until transparent, about 5 minutes. Add spices and cook until fragrant, about 30 seconds. Stir in tomato sauce, broth, jalapeños, and salt. Let simmer until slightly thickened, about 5 minutes. Reduce heat, cover and keep warm.

Toss chicken, 1/3 cup of sauce, 1 cup cheese, cilantro, and lime juice in a bowl. Prepare an 8x8 baking dish with cooking spray. Layer 4 corn tortillas over the bottom. Next cover with half of the chicken mixture. Layer 4 more corn tortillas, then add half of remaining sauce. Layer the rest of the chicken on top. Cover chicken again with 4 tortillas, pour on remaining sauce and cover with the rest of the cheese.

Cover with foil and bake until heated through, about 15 minutes. Remove foil and bake until cheese is lightly browned, about 5 minutes.

Serve with sour cream, if desired.

Nutritional Analysis:

Per Serving: 426 calories, 17.1g fat (8.7g saturated, 1.4g polyunsaturated, 4.1g monounsaturated), 28.2 carbohydrate, 40.4g protein. Excellent source of Vitamins A, B12, B6, and C, Calcium, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Riboflavin, Selenium, and Zinc. High in Vitamin E, Copper, Folate, and Thiamin.