Ok, I know you are tired of the regular holiday foods. Is it just me? I try to throw Mexican food into our holiday menu plan. This Red and Green Enchilada Stack is a perfect meal for a small group Christmas party or for a family Christmas Eve gathering after a candlelight service.

Red and Green Enchilada Stack is a mexican lasagna style shift on traditional enchiladas bringing all the traditional flavors in a casserole style meal. The colors make it a perfect holiday meal to gather family or take to a friend or neighbor. Its easy to multiply and feed a crowd.

A couple of years ago, I raised money for the American Cancer Society through a casserole fundraiser. People were so supportive, and my most popular order was this Mexican Lasagna style Enchilada Stack Casserole. It’s so easy to make, and frankly, if I were you, this is something you can make ahead on a slow day and pull out of the freezer to feed your people on a busy night during the holidays.

But don’t put this recipe away. This is a great meal to take people when they are sick or have a new baby. It’s something easy to do on a weeknight or prep ahead on the weekend. And it makes a great freezer meal that you can make ahead for yourself or with friends.

Print Recipe

Red and Green Enchilada Stack

Red and Green Enchilada Stack is a mexican lasagna style shift on traditional enchiladas bringing all the traditional flavors in a casserole style meal. The colors make it a perfect holiday meal to gather family or take to a friend or neighbor. Its easy to multiply and feed a crowd.

Course: Main Course

Cuisine: Mexican

Keyword: enchiladas, mexican lasagna, stacked enchiladas

Ingredients

2 chicken breasts
Onion bell pepper, carrots
1 can cream mushroom
1 can cream of chicken
1 can diced tomatoes with green chilies
1 can green chilies
1 can mexi corn
1 can black beans
1 can green enchilada sauce
18 corn tortillas
1 large can red enchilada sauce
2-3 cups fiesta blend or Quesadilla cheese
1 Cup green salsa

Instructions

Cook chicken by your favorite method.
Saute veggies.
In a large bowl, mix together all cream soups, tomatoes, chilies, corn, beans, and green enchilada sauce.
Cut up or shred cooked chicken.
Add chicken and veggies to the soup mixture.
Stir until completely incorporated.
Layer ingredients in a 9×13 baking dish or foil lasagna pan.
Pour a little red enchilada sauce into the bottom of the pan.
Place one layer of 6 tortillas in the bottom of the pan.
Top with half of the soup mixture.
Sprinkle with cheese.
Top with another layer of 6 tortillas.
Pour over the rest of the soup mixture and sprinkle with cheese.
Top with one more layer of 6 tortillas.
Pour red enchilada sauce over the entire casserole.
Spoon out green salsa on top of the casserole.
Sprinkle lightly with cheese.
Cook in the oven for 30-45 minutes.
Or, freeze and serve later.
Serve with rice or a salad.

Notes

Note:
-this is a great place to use a rotisserie chicken or leftover turkey.
-this meal can easily be substituted with ground beef or turkey.
-substitute greek yogurt or sour cream for either of the canned soups