Stacked Chicken Enchiladas

Serves: 4
Total Calories: 713


vegetable oil
12 corn tortillas 6 inches each
2 (11-ounce) cans mild enchilada sauce
2 cups chicken breasts cubed cooked
8 ounces sharp cheddar cheese shredded (about 2 cups)
1/4 cup green onion chopped ncluding tops
4 eggs
2 cups lettuce shredded iceberg


Pour oil into a large skillet to a depth of 1/4 inch. Heat over medium heat. Using tongs, dip tortillas, one at a time, in hot oil for a few seconds to soften. Set tortillas aside on paper towels.

Preheat oven to 350°. In a small skillet over low heat, warm enchilada sauce. Dip 4 tortillas, one at a time, into sauce and place individually on a baking sheet. Sprinkle each with 1/4 cup of the chicken, then 2 tablespoons of the cheese and 1 teaspoon of the green onion. Repeat layering sauce-coated tortillas, chicken, cheese and green onion one more time on each stack. Top each with a third tortilla sprinkle each with 1/4 cup cheese, 1 teaspoon green onion and top with 2 tablespoons of the sauce.

Bake for 10 to 15 minutes or until cheese melts.

While enchiladas bake, in a skillet, fry eggs in fresh oil to desired doneness.

When ready to serve, place enchilada stacks on individual plates, top each with a fried egg, surround with lettuce and spoon on additional enchilada sauce if desired.

Nutritional Facts:

Serves: 4
Total Calories: 713
Calories from Fat: 242

This Stacked Chicken Enchiladas recipe is from the Fixin' Chicken 101 Ways Cookbook. Download this Cookbook today.

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