Stacked Chicken Enchiladas

An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.

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1 rotisserie chicken, deboned and cut into pieces
1 can cream of mushroom soup
1 7 oz. can of diced green chiles OR 1 cup fresh roasted green chiles
1 small purple onion, diced
3 Roma tomatoes, diced
2 jalepeno peppers, diced (optional for added spice)
2 TBS fresh chopped cilantro
1 tsp garlic salt
1 tsp ground cumin
1 dozen white corn tortillas
2 cups grated monterey jack cheese

Preheat oven to 350 degrees. In a bowl, mix together the chicken, cream of mushroom, green chiles, onion, tomatoes, peppers, cilanto and spices. Spray a 9X13 baking dish with cooking spray and add a tiny bit of the chicken mixture to the pan, so that the tortillas don’t stick. Next, line the pan with 6 tortillas. Pour half of the chicken mixture over the tortillas and spread evenly. Sprinkle with half of the cheese. Repeat with the remaining tortillas, chicken mixture and cheese. Cover the pan with foil and back for 30 minutes. Remove the foil and bake for another 5-10 minutes until the cheese is bubbling.