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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.
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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
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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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.
Reviewed on Jan. 27, 2012 by pschube
I substituted homemade salsa for the picante. I could not find corn tortillas, so I used flour tortillas. I also used leftover beef from the contest winning French Dip Recipe instead of chicken. Delicious!
Reviewed on Jan. 26, 2012 by ILUVTASTOFHM
Delicious, easy, and fun recipe!! I used red pepper rather than green, and peach mango salsa rather than picante sauce which gave the dish a light sweetness.
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