Enchilada Suiza Stack

Posted by Amanda (Penrose) Auger on May 29, 2014
  • 1 pound cooked chicken breast, shredded
  • 8 green onions, chopped
  • 3 cloves garlic, chopped
  • 2 Jalapenos, chopped
  • 2 cups either Green Chile Salsa or Tomatillo Salsa, divided
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup Swiss cheese, shredded
  • 6-8 tortillas
  • sour cream to garnish
Preheat oven to 400 degrees.
In a medium sized bowl, combine chicken, onions, garlic and jalapenos with 1 1/2 cups salsa.
In an 8x8 inch casserole dish, spread 1/2 of your chicken mixture across the bottom.  Top with 1/3 of your cheeses (use both kinds) and top with a layer of tortillas.  Repeat.  Finish off by pouring remaining 1/2 cup of salsa over the top and topping with the remainder of your cheeses.  Bake about 30 minutes or until bubbly and brown around the edges.  Garnish with sour cream.
Amanda's Notes: I used tomatillo salsa, I only used Swiss cheese (2 cups), I had a little more chicken, and I also gutted the jalapeno (using 1 instead of 2).
The author of the blog slow cooked the chicken. I just cooked in oven for about 40 minutes and then cut off bone and threw it in Kitchenaid Mixer to shred.
Here is the original link: