Whitney Miller’s Chicken Enchilada Stack
As Tervis gears up for football season, we’ve asked our favorite celebrity chef to curate a menu for your game-day get-togethers. We started with a sparkling drink, a finger-friendly appetizer and a versatile side dish. For the main course, Whitney Miller puts a simplified spin on a Tex-Mex favorite.
This version of chicken enchiladas is easy to prepare — and even easier to serve. Set up a toppings bar, allowing guests to dress it up to their liking.
Chicken Enchilada Stack
- ½ teaspoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt
- 1/8 teaspoon ground cayenne
- 2 ½ cups shredded rotisserie chicken breast
- 1 cup chicken stock
- 12 (6-inch) white corn tortillas
- ¾ cup shredded sharp cheddar cheese
- ¾ cup shredded pepper jack cheese
- 1 ½ cups enchilada sauce
- Garnish: ¼ cup cilantro leaves, ½ cup cubed avocado, 1 tablespoon thinly sliced jalapeno
Preheat an oven to 350 degrees F or a grill to medium. Grease a large cast iron skillet with the olive oil.
Combine the chili powder, ground cumin, garlic powder, onion powder, salt and cayenne in a medium bowl. Add the shredded chicken and toss to coat.
Heat the chicken stock in a saucepan over medium heat.
Working with one tortilla at a time, dip in the warmed stock and then place in the skillet. Repeat with three more tortillas to cover the bottom. Top the tortillas with half of the seasoned shredded chicken. Sprinkle ¼ cup cheddar cheese and ¼ cup pepper jack cheese over the chicken. Repeat the process with 4 more tortillas. Top with the rest of the chicken. Sprinkle ¼ cup cheddar cheese and ¼ cup pepper jack cheese over the chicken. Repeat the process with the additional tortillas.
Cover with aluminum foil and bake or grill for 15 minutes. Uncover and spread the enchilada sauce over the top. Sprinkle on the remaining cheese. Bake or grill for an additional 5 minutes or until the cheese has melted.
Serve warm and garnish with the cilantro, cubed avocado, and jalapeno slices.
Serves 6 to 8
When she was just 22, Whitney Miller won the first U.S. season of the Fox show MasterChef. She is the author of Modern Hospitality: Simple Recipes with Southern Charm. While working on her second cookbook, she frequently travels around the U.S. and as far away as China to conduct cooking demonstrations and culinary classes. For more, visit whitneymiller.net, connect with Whitney MillerH on Facebook and follow her on Twitter @whitneymillerH.