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Stacked Chicken Enchiladas

These delicious, creamy chicken enchiladas are comfort food. They are destined to become a family favorite. Best of all they are easy to make!

Servings 6 enchiladas


  • 4 chicken breast, about 1 pound + 1 lb. chicken wings
  • 1 medium yellow onion, diced
  • 1-2 large carrots, diced
  • 1-2 stalks celery, diced
  • 1 bunch of parsley
  • 1 t. salt
  • 1 t. pepper
  • 3 T. vegetable oil
  • 3 T. all-purpose flour
  • 1 t. cumin
  • 1 t. dried oregano
  • 1 t. salt
  • 2 cups reserved chicken stock
  • 2 cups sour cream or Creme Fraiche
  • 1 small can Mild Hatch chili peppers
  • 3 (1 lb.) cups Monterey Jack cheese, shredded
  • 18 Corn tortillas
  • 1 cup Cowboy Candy Candied Jalapenos
  • 1 cup Cowboy Candy Salsa


  1. In a large pan, add the chicken breast, chicken wings, onion, carrots, celery, salt, and pepper. Place over medium-high heat. Cook, skimming the surface of the foam for 10 minutes. Turn down heat, simmer the chicken until cooked, approximately 25 to 30 minutes. Remove from heat. Cool. Strain the chicken, reserving the stock.

    Finely dice the chicken (I use kitchen shears). Set aside.

  2. In a large skillet, heat 3 T. vegetable oil, add the flour; cook 1 minute. Add the cumin, oregano, salt, reserved chicken stock, sour cream or Creme Fraiche, and hatch chili peppers; stir to combine.

    Simmer over medium-low heat, until sauce is thickened, 15 to 20 minutes. Remove from heat.

  3. Assembling the enchiladas:

    Place a tortilla in a casserole dish, add a spoonful of the diced chicken, handful of the grated cheese, and a ladle of the sauce. Repeat, stacking two more layers of tortillas, chicken, cheese, and sauce.

    Most casserole dishes will hold 2 Stacked Enchiladas.

  4. Bake in a preheated 350ยบ oven until the cheese is bubbly, about 15 to 20 minutes.

  5. Top with the candied jalapenos and minced fresh cilantro.

    Serve with Cowboy Candy Salsa!