Chicken Enchilada Stack

Chicken Enchilada Stack
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Working with one tortilla at a time, dip in the warmed stock and then place in the skillet. Repeat with three more tortillas to cover the bottom. Top the tortillas with half of the seasoned shredded chicken.

Category: main dish


½ teaspoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon fine sea salt
1/8 teaspoon ground cayenne
2 ½ cups shredded rotisserie chicken breast
1 cup chicken stock
12 (6-inch) white corn tortillas
¾ cup shredded sharp cheddar cheese
¾ cup shredded pepper jack cheese
1 ½ cups enchilada sauce
Garnish: ¼ cup cilantro leaves, ½ cup cubed avocado, 1 tablespoon thinly sliced jalapeño


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Added 6 years ago by:
     46 recipes
3 people cheffed this recipe
Kristin Smith Keck TaylorSharon
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