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A classic Tex-Mex dish combines the building blocks of a meal - protein, vegetables and starch - in hearty recipes with a peppery punch. Chicken, black beans, green peppers, tortillas and cheddar show how it's done in this stacked version of a traditional Tex-Mex casserole. —Rebecca Pepsin, Longmont, Colorado
Nutritional Facts 1 wedge (calculated without sour cream and lettuce) equals 318 calories, 14 g fat (7 g saturated fat), 61 mg cholesterol, 764 mg sodium, 28 g carbohydrate, 5 g fiber, 22 g protein.
Originally published as Stacked Enchilada in Taste of Home February/March 2012, p47
Cutting Green OnionsI recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 09, 2013 by ModernWife
This was a delicious treat! My husband gave me a huge hug after this dinner. lol I shredded the chicken with a fork after I grilled it in a frying pan with a bit of oil, chili powder, salt and pepper.
Reviewed on May. 02, 2013 by Cook_aholic
We really liked this. Had to cut the sodium way down so I used canned black beans with no salt added, I have a salsa I get through the Heart Healthy Market that has no salt which I used instead of picante sauce (natural foods shelves of the grocery have some salsas that are really low but not "sodium-free"). I used chopped fresh tomatoes and green chiles instead of enchilada sauce. Cut about 2/3 of the salt out. I did use a layer of fresh spinach...just because I wanted to sneak it in. Oh I also doubled the recipe because I noticed someone else used a bigger pan. These reviews have helpful ideas!
Reviewed on Apr. 25, 2013 by kimpoff
I would add rice to the layers
Reviewed on Mar. 26, 2013 by kramerstacey15
I doubled and made in an 11x7 pan. Yummy.
Reviewed on Oct. 10, 2012 by cathyshmathy
So easy and fresh! My whole family loves this. It tends to tower out of my pie plate, though, so I usually make it in a larger casserole dish.
Reviewed on Mar. 19, 2012 by Grievou5Girl
Great weeknight recipe. Not the best ever but delicious.
Reviewed on Mar. 07, 2012 by snorton79
Very very yummy!! So easy to make and everyone will love it. I've already made it twice in the last two weeks. I only wish that it served more than 4.
Reviewed on Feb. 20, 2012 by PauletteSchroeder
We substituted turkey cubes for the chicken, used green enchilada sauce, and added diced green chiles, corn and sliced olives. Everyone LOVED it!!! Awesome recipe!!!
Reviewed on Feb. 09, 2012 by leahgoff
Super easy to make! Delicious! Best enchiladas I have ever made! Great flavor!
Reviewed on Feb. 04, 2012 by lauraseward111
So easy and delicious! I had some uncooked chicken breasts so I just cubed them and cooked them in the skillet, then proceeded with the recipe (omitting the green peppers because we don't like them). I also used peach/pineapple salsa instead of picante sauce and my whole family loved it! I will definitely be making this again, but I will be looking for a healthier enchilada sauce though, since the one my husband got had msg in it.
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