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Santa Fe Stacked Enchiladas

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Santa Fe Stacked Enchiladas

You’ll want seconds and thirds!


  • 2 pounds cooked chicken breast, shredded, for this recipe we seasoned 3 chicken breasts with olive oil and Santa Fe and baked them in the oven at 375° F for 20 minutes
  • Stuart’s Spices Santa Fe Seasoning
  • Olive oil
  • 6 corn tortillas
  • 1/2 sweet onion, diced
  • 2 cups freshly shredded Monterey jack or sharp cheddar cheese
  • 2 cups green chile enchilada sauce, store bought or homemade


Suggested Toppings

  • Shredded lettuce
  • Shredded radish
  • Diced tomato
  • Lime, for juice


  1. Preheat oven to 350° F and oil a 9×13 baking dish
  2. Spread 1 cup of sauce on the bottom of the dish and layer tortillas evenly over sauce
  3. Top tortillas with chicken, cheese, and onions
  4. Repeat with layers and top last layer with remaining 1 cup sauce and cheese
  5. Bake for 20-30 minutes until bubbly and light brown


Make some delicious pinto beans as a side dish!