I made a tasty meal that Paula found in the September Cooking Light. It was called Stacked Chicken Enchiladas. Instead of rolling each enchilada, you just lay down the corn tortillas between the sauce and chicken. It was easy and both of us enjoyed it with a salad of mixed greens, cucumber and tomato.This recipe said that it served 4 and since Paula and I were the only ones at home for dinner, we will get to enjoy this meal again tomorrow.

Start by preheating your oven to 425°F.

While the oven is heating up, prepare the rest of the dish. Start by heating a few tablespoons of olive oil in a nonstick skillet over medium-high. Add 12-16 ounces of boneless chicken thighs to the pan and cook for 4 minutes on each side. Note: The recipe called for cooking the chicken thighs and then shredding them after they are cooked. I cut the chicken up into bite size pieces before cooking it and this was a little easier as far as prepping the rest of the dish. After the chicken is cooked, remove them from the pan and allow the chicken to cool slightly. Shred chicken (if thighs are cooked whole) and sprinkle with salt. Combine the chicken with 4 ounces of plain Greek yogurt, and 2 tablespoons chopped green onions in a bowl. Set aside until it is time to make the casserole.

Using the same skillet (wiped clean), heat it over high heat. Add 1 medium sliced red or yellow onion and 1 chopped jalapeño and cook for 4 minutes, turning occasionally. Add 4 cloves of chopped garlic to the pan and cook for 4 minutes or until vegetables are charred on all sides. Place 1/2 teaspoon salt, onion-jalapeño mixture, 1 15 ounce can of crushed tomatoes, 1/4 cup of chicken stock, and 1 teaspoon of ground cumin in a blender and blend until smooth. Note: I just cooked all the ingredients in the skillet and did not worry about blending up the mixture in order to save a little time.

Finally, you need to make the casserole. Place 2 corn tortillas in the bottom of an 8-inch square baking dish coated with cooking spray, tearing tortillas as needed to fit in a single layer. Spread 1/2 cup of the tomato mixture over tortillas in dish. Then top with half of chicken mixture and 1/4 cup shredded Mexican-blend cheese. Repeat layers once with 2 more corn tortillas, another 1/2 cup tomato mixture, the remaining chicken mixture, and another 1/4 cup cheese. Top with 2 more corn tortillas, remaining 3/4 cup tomato mixture, and remaining 1/4 cup of cheese. Bake at 425°F for 15 minutes. Top with 2 tablespoons of chopped green onions.

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