Stacked Chicken Green Enchiladas

Preheat your oven to a temperature of 350 degrees Fahrenheit (or 175 degrees Celsius).

Heat a generous amount of oil in a large skillet over medium-high heat. Place one tortilla in the hot oil and cook for 2-3 seconds on each side, before transferring it to a plate. Place another dry tortilla on top of the cooked one on the plate, and cook another tortilla in the hot oil. Continue this process until all the tortillas have been used up, layer by layer.

In the same skillet, cook and stir diced chicken and onions over medium-high heat until the chicken is 2/3 cooked, approximately 10 minutes. If necessary, add more oil to the skillet to prevent sticking. Once the chicken is cooked, add green chiles to the skillet and continue cooking until the chicken is fully cooked through and the onions are tender, taking an additional 5-10 minutes.

Arrange the tortillas in a 9x13-inch baking dish, layer by layer. Add the cooked chicken mixture on top of the tortillas, followed by a layer of enchilada sauce, Monterey Jack cheese, and mozzarella cheese. Continue this process until all the ingredients have been used up, finishing with a layer of sauce and cheese on top.

Bake the dish in your preheated oven until the cheese is golden brown and bubbly, taking around 35-45 minutes. Remove from the oven and let it cool for a few minutes, until set.