Stacked Chicken and Potato Enchilada


  • 2 Yukon Gold Idaho® potatoes, chopped in bite-size pieces
  • 5 guajillo chiles, tops and seeds removed
  • 6 cups water, divided
  • 1 garlic clove
  • ½ teaspoon chicken flavored bouillon
  • ¼ cup canola oil
  • 5 tortillas
  • 2 cups cooked chicken, shredded
  • ¼ cup yellow onion, finely diced
  • ¾ cup mozzarella cheese, shredded
  • ⅓ cup Roma tomatoes, chopped
  • ¼ cup fresh cilantro, chopped


  1. Preheat oven to 350°F.
  2. In a large stockpot combine potatoes and 4 cups water. Boil for 12 minutes until potatoes are tender. Remove from heat, drain, discard water and set potatoes aside.
  3. In a medium saucepan, combine guajillo chilies and 2 cups water. Boil over medium heat for 7 minutes. Remove from heat and let cool.
  4. Transfer boiled chilies and water to a blender container. Add garlic clove and bouillon. Blend until smooth.
  5. Strain Chile sauce through and remove any Chile skins and seeds.
  6. Heat oil in a large skillet over medium heat. Dip a tortilla in Chile sauce, covering both sides then transfer to hot oil. Fry for approximately 20 seconds on each side.
  7. Place in a baking tray, top with a layer of 1/3 cup shredded chicken, teaspoon onions, 5-6 pieces of potato and 2-3 tablespoons shredded cheese.
  8. Repeat with remaining tortillas and layer ingredients.
  9. Bake for 10 minutes or until cheese melts. Serve topped with chopped tomatoes and cilantro.
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Yield: 4 servings

Ericka Sanchez
Food Blogger
Nibbles and Feasts

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