Layered Enchiladas
Creamy layered enchiladas packed with shredded chicken, green chiles, black olives, and melted cheese, perfect for a comforting Mexican-inspired meal that everyone will enjoy.
Ingredients
Instructions
- Use a 9 x 11-inch baking dish.
- Cover the bottom of the dish with 1/2 cup of enchilada sauce.
- Place 4 torn corn tortillas in the dish, covering the sauce.
- Spread shredded cooked chicken over the tortillas.
- Add chicken broth, 1/2 cup shredded cheese, diced green chiles, and 1/4 cup sliced black olives over the chicken.
- Top with the remaining torn tortillas, pour the remaining enchilada sauce over, then sprinkle with the rest of the cheese and black olives.
- Bake until bubbly and cheese is melted, about 20-25 minutes.
Tips & Substitutions
For added flavor, consider marinating the chicken breasts in lime juice and cumin before cooking. You can substitute the chicken with shredded beef or beans for a vegetarian option. If you prefer a spicier dish, add jalapeños or use a spicier enchilada sauce. To enhance texture, try lightly frying the tortillas before layering them in the dish.
Serving Suggestions
Serve the layered enchiladas hot, garnished with sour cream and fresh cilantro. Pair them with a side of Mexican Vegetable Soup for a refreshing contrast. A simple green salad or rice complements the dish well, making it a complete meal. For a heartier option, consider serving with Nick'S Favorite Chicken Enchiladas.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F until heated through, about 15-20 minutes. For quick reheating, you can also use the microwave, but the oven will help retain the crispiness of the tortillas.
Nutrition & Diet Analysis (per serving)
Each serving of Layered Enchiladas contains roughly 255 calories, with 17g protein, 14g carbohydrates, and 15g fat. It is an excellent source of protein (34% of the Daily Value), calcium (23% of the Daily Value), and vitamin A (20% of the Daily Value). Note that it is relatively high in sodium, at 1525mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if you prefer them over corn. Keep in mind that flour tortillas may not hold their shape as well when layered, so ensure they are warmed slightly to prevent tearing.
What can I do if I don’t have chicken broth?
If you don’t have chicken broth, you can use vegetable broth or even water in a pinch. To add flavor, consider adding a pinch of salt and herbs like thyme or oregano to mimic the taste of broth.
Can I prepare the enchiladas ahead of time?
Absolutely! You can assemble the enchiladas ahead of time and refrigerate them for up to 24 hours before baking. Just be sure to cover tightly with plastic wrap or foil to prevent drying out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).