Stacked Chicken Verde Enchiladas

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Stacked Chicken Verde Enchiladas look impressive but are easy to make! Loaded with chicken, bell peppers, beans, vegetables and salsa verde in corn tortillas with melted cheese.

Though everyone is back in school already, outdoor entertaining is not over quite yet! The weather is still nice here in Michigan and I'm going to entertain outside as long as I can before the weather gets colder. A few years ago, I made a tortilla stack that was so delicious and I shared it on the blog and then never made it again. Being a recipe developer, sometimes, I forget about some of the awesome recipes on my site.

I took the inspiration from that tortilla stack and made these stacked chicken verde enchiladas. They are full of flavor and are really quite easy to make! You can add in extra salsa verde at the end of you like but I didn't think that it needed it.

I used the ingredients that I had on hand to avoid a trip to the grocery store: green pepper from my garden and summer squash from my parent's garden. Feel free to switch this up with other colors of bell peppers, corn, zucchini, etc.

Also, if you have some extra time, you can make my Green Salsa Verde instead of using a jarred verde. It is much tastier but to save time, I just used a jarred version this time. You can cut these into triangle pieces for a pretty look or make them with one less tortilla and serve a whole stack to each person.

Stacked Chicken Verde Enchiladas

Servings: 4

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients:

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts

1 green pepper, diced

1 small summer squash, diced

2 portobello mushrooms, diced

1/2 red onion, diced

1 can pinto beans, drained and rinsed

1 1/2 cups salsa verde

8 small corn tortillas

1 cup shredded mozzarella cheese

Toppings: diced red onion, diced tomato

Instructions:

1. Heat oil in a nonstick pan and saute chicken until cooked through, about 4 minutes on each side. Remove chicken from pan and dice it finely.

2. Add green pepper, squash, mushrooms and red onion to pan and saute for about 5 minutes until vegetables are cooked.

3. Mix in salsa verde, beans and diced chicken.

4. On a baking sheet, start two tortilla stacks: layer a tortilla, 1/3 of the chicken and vegetable mixture until there are 4 tortillas in each stack. Top with mozzarella cheese.

5. Broil on high heat for about 2-4 minutes or until the cheese is melted.

6. Top with diced red onion and tomato.

7. Cut stacks into slices and serve immediately.

Enjoy!

These stacked chicken verde enchiladas pair so beautiful with an ice cold Tecate beer. When I told my husband that I was going to be making a Mexican recipe and pairing it with Tecate, he was so excited! See, Tecate holds special memories for us because we drank it on our honeymoon in Mexico.

They stocked the little fridge in our room! I will always think of Tecate with fond memories. It is a bold beer that comes in regular or light 12 pack varieties.

I picked up this Tecate at a local store near me- sadly, not in Mexico! Maybe we will go back someday! This beer is full of flavor and is so delicious with these stacked enchiladas. Try it! On Saturday 9/16, there was a Canelo Alvarez vs. Gennady Golovkin boxing match coming up and Tecate is sponsoring the match which makes it a perfect pairing to drink with it.

Like this recipe? Check out other similar recipes:

Chicken and Black Bean Enchiladas
Vegetable Black Bean Tortilla Stack
10 Minute Huevos Rancheros
Green Salsa Verde

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Stacked Chicken Verde Enchiladas

Stacked Chicken Verde Enchiladas

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