Layered Chicken Three-Cheese Enchilada
- 1 Tbs. olive oil
- 1 yellow onion, cut into 1/2-inch dice
- Kosher salt and freshly ground pepper, to taste
- 1 1/4 lb. boneless, skinless chicken breasts, cooked and shredded
- 1 3/4 cups red enchilada sauce
- 9 corn tortillas, each about 6 inches in diameter
- 3/4 cup shredded mozzarella cheese
- 3/4 cup shredded white cheddar cheese
- 3/4 cup shredded yellow cheddar cheese
- Sliced green onion tops for garnish
- Chopped fresh cilantro for garnish
- Produce
- Cilantro, fresh (1)
- Green onion tops (1)
- Yellow onion (1)
- Meat
- Chicken breasts, boneless skinless cooked and shredded (1 1/4 lb.)
- Condiments
- Enchilada sauce, red (1 3/4 cups)
- Cooking & Baking
- Kosher salt and freshly ground pepper (1)
- Olive oil (1 Tbs.)
- Bread & Baked Goods
- Corn tortillas (9)
- Dairy
- Cheddar cheese, white (3/4 cup)
- Cheddar cheese, yellow (3/4 cup)
- Mozzarella cheese (3/4 cup)
Preparation
Read recipe preparation on williams-sonoma.com
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Recipe Stats
Published December 13, 2011 (1 year ago).
21 people saved this recipe.
