Because you layer this Tex-Mex dish, lasagna-style, instead of rolling each enchilada individually, you save time in the kitchen, and the results are ultimately healthier because tortillas don't have to be fried or softened in oil before you assemble the casserole.
STACKED CHICKEN ENCHILADAS
2 tbsp. canola oil
8 skinless, boneless chicken thighs (about 2 lbs.)
1 tsp. ground cumin
1/2 tsp. kosher salt
1/4 tsp. ground red pepper
2 c. chopped white onion
8 garlic cloves, minced
1 (15oz.) can organic whole peeled tomatoes, undrained and crushed (I will probably use a can of crushed tomatoes)
1 c. chopped fresh cilantro, divided
3 tbsp. fresh lime juice
1 (7oz,) can salsa verde
cooking spray
12 (6 inch) corn tortillas
3 oz. shredded pepper-Jack cheese (about 3/4 cup)
6 tbsp. Mexican crema (found in Latin food markets or with the Mexican cheese in the supermarket)
Place a small roasting pan in oven. Preheat oven to 425 (leaving roasting pan in oven as it preheats)
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle both sides of chicken evenly with cumin, salt, and pepper. Add chicken to pan; saute 3 minutes. Turn chicken over, and place in the preheated roasting pan. Add onion, garlic, and tomatoes to pan; bake at 425 for 15 minutes or until chicken is done. Cool. Shred chicken; toss with tomato mixture.
Combine 3/4 c. cilantro, juice, and salsa verde; spread 1/4 c. salsa mixture in the bottom of an 11x7 glass or ceramic baking dish coated with cooking spray. Top with 4 overlapping tortillas, half of chicken mixture, and 1/4 c. salsa mixture. Repeat layers. Top with remaining 4 tortillas and remaining salsa mixture; sprinkle evenly with cheese. Bake at 425 for 15 minutes or until golden; sprinkle with remaining 1/4 c. cilantro. Top each serving with one tablespoon crema.
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