Okay, consider this a warning: make this extremely fun recipe when you and everyone around you is extremely hungry. This is not a recipe for the faint of heart, or anyone not wearing an elastic waistband. We’re talking chicken, cheese and – count ’em – six tortillas in each stack. Now that’s not to say that you can’t cut the stack into sections and give each person a section. That’s what the Southern husband and I did, and after we had plowed our way through a reasonable section of each of our respective halves, we gave each other the “I’m So Full I Can’t Eat Another Bite Even Though I Really Really Really Want To” look. Marital look # 274, right behind the “I Think It’s Definitely Your Turn To Let The Dog Out” look.
Now that we’ve gotten all that out there, let me just say that if you are a little bored with all the usual Tex-Mex recipes in your repertoire, this is a delightful and pretty easy departure, especially if you (like me) have some leftover cooked chicken that needs a home. I always deliberately make extra when I do my beloved Buttermilk Grilled Chicken because I know I will need it later in the week for something or other, and in this case the Southern husband shredded up that leftover chicken for this stack of enchilada wonderfulness. Then it’s just a case of building a tower of corn tortillas that have been dunked in enchilada sauce, the shredded chicken that you have mixed up with an easy, spicy sauce, and of course cheese. A little while in the oven just to make it perfectly warm and melty, a little lettuce and radish garnish, and you are in stacked enchilada heaven.
Just remember, elastic waistband! It should probably be part of the recipe.
Stacked Chicken Enchiladas, adapted slightly from My Recipes