Green Chile Stacked Enchiladas

Ingredients

• tablespoon vegetable oil, or as needed
• (6 inch) corn tortillas, or more to taste
• boneless skinless chicken thighs, cut into chunks
• 1/2 onion, diced
• 1/2 cup diced mild green chiles
• (28 ounce) can green chile enchilada sauce
• (8 ounce) packageshredded Monterey Jack cheese
• ounce sshredded mozzarella cheese, or more to taste

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat oil in a skillet over medium high heat. Add 1 tortilla; press and swirl in skillet until softened, 2 to 3 seconds per side, then transfer to a plate. Add 1 dry tortilla on top softened tortilla. Press and swirl another tortilla in oil to soften; stack on dry tortilla. Add 1 dry tortilla on top softened tortilla. Repeat process until all tortillas used.
3. Add chicken and onion to the same skillet; cook and stir until chicken is ⅔ done, about 10 minutes, adding more oil if needed. Add green chiles; cook and stir until chicken is no longer pink in the center and onions are tender, 5 to 10 minutes more.
4. Add 1 layer tortillas to a 9x13 inch baking dish to cover bottom; top with some chicken mixture, some enchilada sauce, some Monterey Jack cheese, and some mozzarella cheese. Repeat layering until all ingredients are used, ending with sauce and cheese.
5. Bake in the preheated oven until cheese is golden brown, 35 to 45 minutes. Cool until set, 5 to 10 minutes.

Tips

Chicken breasts can be used in place of chicken thighs. Roasted and peeled Hatch chile peppers can be used in place of diced green chiles.