The Meal We Couldn’t Stop Eating

Have you ever had one of those meals?!?!  One you just couldn’t stop eating?!?  No matter how many calories you swore you’d consume for the day.  No matter how many servings you swore you’d have.  You just can’t.put.your.fork.down.  People…PEOPLE!!!  This is one of those meals!!!  I swear!  I TRIED to go back for more, but Mr. Spouse beat me to it.  Every.single.time.  And since the Mix & Match Mama visited the blog on Friday, I figured it was only fitting to share this as a little follow-up.  After all, this IS one of her recipes!!! And an AMAZING one at that!

ENCHILADA SUIZA STACK

recipe via Mix & Match Mama

3-4 chicken breasts, cooked & shredded

8 green onions, chopped

3 cloves garlic, chopped

2 jalapenos, chopped

2 cups Green Mexican Salsa/Salsa Verde

1 cup Monterey Jack cheese, shredded

1 cup Swiss cheese, shredded

6-8 tortillas {whole wheat or flour…we used flour}

Optional toppings:  sour cream, pico de gallo

 

Tell me this doesn’t look 12 kinds of easy…because seriously…it IS!!!!

That’s the kind of ingredient list I like to see when I get home from a long day at work! 

First things first, let’s preheat the oven to 400.  Then let’s go ahead and get everything ready.  If you’re allergic to jalapenos like me, get the mister to cut ‘em up for you. {Okay, so I’m not allergic to the taste…only to the touch.  Like, hands on FIRE kind of allergic…awful!  But darn if they’re not delicious!!!!}

Now go ahead and mix up the shredded chicken, garlic, jalapenos….

Then add 1 1/2 cups of the salsa and mix until well combined.

And just incase you’re wondering about that salsa, here’s what we used…

Now let’s get to stackin’.  Take out an 8x8 baking dish and spread half of the chicken mix on the bottom. 

Top the chicken mix with a sprinkle of both cheeses…monterey jack and swiss.  Sprinkle in moderation or use a heavy hand.  Whatever suits your fancy.  BUT… 1/3 of the cheeses should do ;)

Now top the cheeses with a layer of tortillas.  As you can see, I used two.  One whole tortilla and one cut in half {for dish-fitting purposes, of course}.

Now repeat the process…chicken mix, cheese, and tortillas…and top with the remainder of the salsa and a sprinkling of cheeses.

 

Bake at 400 for about 30 minutes or until the cheese is hot and bubbly…and a little brown around the edges.

Now it’s time to dig in.  And by all means, DO NOT be shy!!!  This is one of those meals where you really need not care how you look eating it because it’ll be shoveled in your mouth so fast that you won’t have time to restrain yourself.  But before you go and start eating, consider adding some toppings to finish it all off.  We enjoyed ours with a little dollop of sour cream and some pico de gallo…AMAZING!!!!!!!

Simple.  Quick.  AMAZINGLY flavorful.  Husband approved {a thousand times over}.  Did I mention simple?!?!?!

What’s not to love?!?!