Layered Chicken Three-Cheese Enchilada

Layered Chicken Three-Cheese Enchilada is rated 4.5 out of 5 by 15.
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Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 6

Use your favorite enchilada sauce to prepare this recipe, which layers corn tortillas, chicken and three kinds of cheese into one hearty casserole.

Ingredients:

  • 1 Tbs. olive oil
  • 1 yellow onion, cut into 1/2-inch dice
  • Kosher salt and freshly ground pepper, to taste
  • 1 1/4 lb. boneless, skinless chicken breasts, cooked and shredded
  • 1 3/4 cups red enchilada sauce
  • 9 corn tortillas, each about 6 inches in diameter
  • 3/4 cup shredded mozzarella cheese
  • 3/4 cup shredded white cheddar cheese
  • 3/4 cup shredded yellow cheddar cheese
  • Sliced green onion tops for garnish
  • Chopped fresh cilantro for garnish

Directions:

Preheat an oven to 350°F.

In a large nonstick sauté pan over medium-high heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until the onion is soft, 6 to 7 minutes. Remove from the heat and let cool.

Add the chicken to the onion and stir well to combine.

Spread 1/4 cup of the enchilada sauce on the bottom of a 3 1/2-quart round wide Dutch oven. Arrange 3 tortillas in a single layer on the sauce, overlapping them as needed to cover the sauce. Top with a generous 1 cup of the chicken-onion mixture, 1/2 cup of the sauce and 1/4 cup of each cheese. Repeat the layering 2 more times, alternating the direction of the tortilla layers and finishing with 1/2 cup sauce and 1/4 cup of each cheese.

Transfer to the oven and bake until the ingredients are heated through and the cheese is melted, about 30 minutes. Remove from the oven and garnish with green onions and cilantro. Serves 4 to 6.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from Easy and great This recipe makes making enchiladas as easy as can be. I oven roasted 4 chicken thighs at 375F for 45 minutes instead of purchasing rotisserie chicken. I made the recipe for the first time as written. When i made it the second time around, I doubled the sauce and used only half the cheese because I like enchiladas with a lot of sauce and not a ton of cheese. I used Hatch brand green chile enchilada sauce but may make my own sauce next time with fresh tomatillos. The dish goes great topped with thin rings of raw white/yellow onion and cilantro which adds a kick and an extra dimension to the dish.
Date published: 2017-01-26
Rated 5 out of 5 by from Simple and delicious! This recipe was delicious! I used a store bought rotisserie chicken to expedite the work. I wouldn't make it any other way! This is a simple recipe to throw together on a weeknight, and it tastes wonderful!
Date published: 2016-07-25
Rated 5 out of 5 by from Great Family Meal I have made this a few times for my family and they love it (two teenagers, a 10 year old and husband). I have used canned sauce-mild because my 10 year old doesn't like too spicy. I poach chicken breasts and then shred. I make this in a rectangular casserole dish because I found it hard to serve from a dutch oven. I just cut tortillas in half to fit pan. Couldn't be easier. Serve with hot sauces, sour cream, guacamole and more cheese. Also, serve with canned refried beans or spanish rice and a tossed salad. Easy dinner and everyone is happy.
Date published: 2015-05-05
Rated 4 out of 5 by from Fast, Simple, Tasty This is a flexible recipe that can easily be added to or manipulated. The canned sauce is what makes it simple and fast, which many of us with busy schedules need.
Date published: 2013-12-08
Rated 5 out of 5 by from Delicious and Easy!! My husband and I both love this delicious recipe, we make it with guacamole and cuban style black beans for a complete weeknight meal. We did change the recipe a smudge for more flavor. We boil the chicken breast and shred, then we sauté the chicken in a large nonstick skillet with Goya. Absolutely wonderful!
Date published: 2012-12-24
Rated 1 out of 5 by from No sauce recipe included????? Wow, this is a bummer. Just some cheeses & a little something else. Don't you folks know "sauce" is what makes the dish? Not much thought put into this recipe if you ask me. Oh well. maybe you will get it right on the next recipe posted.
Date published: 2012-09-17
Rated 4 out of 5 by from Excellent for a crowd Made this recipe according to directions-but the recommendation to "use your favorite enchilada sauce" is too vague. I made one casserole with mild sauce and another casserole with 1/2 mild and 1/2 hot enchilada sauce. The latter one was very good-and needed nothing additional. If you don't have the dutch oven listed, use a very deep casserole pan.
Date published: 2012-04-03
Rated 5 out of 5 by from Perfect, fun, easy, and so yummy! My boyfriend and I made this together tonight for dinner! We had a lot of fun, it was easy to do and very tasty! We will definitely do this again!
Date published: 2012-04-01
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