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Five Ingredient Verde Chicken Enchilada Stack

Store-bought salsa makes these five ingredient verde chicken enchilada stacks a cinch!

Ingredients

    • 16 ounce jar of hot chunky salsa verde
    • 12 ounces low-fat plain Greek yogurt, divided (plus more for garnish)
    • 3 1/2 cups shredded chicken (I used rotisserie)
    • 2 cups low-fat mozzarella, shredded
    • 12 corn tortillas

Directions

  1. Preheat oven to 350 degrees. Spray a square baking dish with non-stick cooking spray.
  2. In a bowl, whisk together salsa and 1 cup Greek yogurt.
  3. Spoon ¼ of the sauce on the bottom of the pan, top with 4 flour tortillas, overlapping if necessary. Sprinkle half of chicken over tortillas, top with ¼ of the sauce and 1/3 of the cheese. Repeat. Layer four tortillas, then ½ of chicken, followed by a ¼ of sauce and then a 1/3 of the cheese. For final layer, layer four tortillas, remaining sauce and remaining cheese.
  4. Bake for 30-35 minutes until hot and the cheese is melted.