Stacked Chicken Enchiladas

We're moving away from the time-consuming process of rolling out each enchilada in favor of a layered casserole. Thanks to 29 grams of protein, these enchiladas are filling. This family-friendly dish is perfect for a weeknight dinner, and leftovers can be frozen for up to 3 months.
Preheat the oven to 425°F.Heat the oil in a nonstick skillet over medium-high heat. Add the chicken to the skillet; cook for 4 minutes on each side. Remove from the pan; cool slightly. Chop the chicken; sprinkle with 1/8 teaspoon salt. Combine the chicken, yogurt, and 2 tablespoons of green onions in a bowl.Preheat a large cast-iron skillet over high heat. Add the red onion and jalapeno; cook for 4 minutes, turning occasionally. Add the garlic to the pan; cook for 4 minutes or until the vegetables are browned on all sides. Combine remaining 1/2 teaspoon salt, jalapeno mixture, tomatoes, stock, and cumin in a blender; whisk until smooth.Place 2 tortillas on the bottom of an 8-inch square baking dish smeared with cooking spray, tearing the tortillas as needed to fit in a single layer. Spread 1/2 cup tomato mixture over tortillas on a platter; top with half the chicken mixture and 1/4 cup grated cheese. Repeat layers once with 2 tortillas, 1/2 cup tomato mixture, remaining chicken mixture, and 1/4 cup cheese. Top with the remaining 2 tortillas, remaining 3/4 cup tomato mixture, and 1/2 cup remaining cheese. Bake at 425 ° F for 15 minutes. Sprinkle with the remaining 2 tablespoons of green onions.