Shredded Chicken Stacked Enchiladas

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Prep 30 minutes
Cook 45 minutes
Total 1 hour 15 minutes
This stacked version of a Mexican favorite is a delicious way to eat all of your favorite Mexican flavors. Since you will be using tostadas to make this, it ends with a slightly crunchy top and bottom. Delicious! This recipe costs about $2.80 per serving and $11.50 for the whole recipe.
Servings 4
Course Main Course
Cuisine Mexican
Servings4

Ingredients

Shredded Chicken
  • 4 Boneless Skinless Chicken Thighs
  • 1 can Diced Tomatoes
  • 1 tbsp Paprika
  • 1 tsp Salt
  • 2 tsp Onion Powder
  • 2 tsp Garlic Powder
  • 1 tsp Dried Oregano
  • 4 cup Chicken Broth
Pico de Gallo
  • 2 Tomatoes
  • .5 Onion
  • 2 tbsp Cilantro
  • 1 Lime
Other Ingredients
  • 16 Tostadas
  • 24 oz Enchilada Sauce
  • 8 oz Monterrey Jack Cheese
  • 2 oz Cotija Cheese

Method

  1. Cook Chicken: Add the chicken, paprika, tomatoes, salt, onion powder, garlic powder, oregano, and broth to a pressure cooker. Bring to high pressure and reduce the heat to maintain pressure. Cook for 30 minutes and then release the pressure using the quick-release method. Remove the chicken from the broth and shred using a fork. Strain the liquid from the cooker over the top of the chicken and set it aside until ready to use. You can alternatively cook this in a pot or slow cooker for 2-3 hours until the chicken is soft and shreds easily.
  2. Prepare the Pico de Gallo: Peel and finely dice the onion. Dice the tomatoes. Finely chop the cilantro. Combine everything into a bowl then add the juice of the lime along with salt to taste.
  3. Shred the Cheeses: Finely shred the cotija cheese. Shred the monterey jack cheese.
  4. Finish the Enchiladas: Preheat your oven to 400°. In a saucepan, heat the enchilada sauce until warm. Coat 2 sheet pans with parchment paper to assist with cleanup later. Dip half of the tostadas one by one into the enchilada sauce and place them onto the sheet pans in a single layer. Place a serving of the shredded chicken onto each tostada and then put half of the monterey jack cheese on top. Dip the remaining tostadas into the enchilada sauce and place them on top of the chicken and cheese. Top with the remainder of the monterey jack cheese on top of each. Place the pans into the oven for 8-12 minutes until the cheese has melted and is bubbly. Remove the enchiladas and let cool slightly.
  5. Serve: Place 1-2 enchiladas on each plate and top with a handful of pico de gallo. Sprinkle the cotija cheese over the top and serve. Buen provecho!
  6. Meal Prep Tip: Although these enchiladas will store safely for 2-3 days in the refrigerator, this meal is best prepared just before eating it as the tostadas tend to get soft if left sitting too long. If you do have leftovers, store them separate from the pico de gallo so they do not get soggy.