Stacked Enchilada Recipe
Stacked Enchilada Recipe photo by Taste of Home
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Stacked Enchilada Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 4 servings


  • 2/3 cup chopped green pepper
  • 2 teaspoons canola oil
  • 1 garlic clove, minced
  • 1 cup shredded cooked chicken
  • 1 cup canned black beans, rinsed and drained
  • 1/3 cup thinly sliced green onions
  • 1/2 cup enchilada sauce
  • 1/2 cup picante sauce
  • 4 corn tortillas (6 inches)
  • 1 cup shredded cheddar cheese
  • Sour cream and shredded lettuce, optional

Nutritional Facts

1 wedge (calculated without sour cream and lettuce): 318 calories, 14g fat (7g saturated fat), 61mg cholesterol, 764mg sodium, 28g carbohydrate (3g sugars, 5g fiber), 22g protein.


  1. In a large skillet, saute pepper in oil for 3 minutes. Add garlic and cook 2 minutes longer or until pepper is crisp-tender. Stir in the chicken, beans and onions; heat through. Transfer to a bowl and keep warm.
  2. In the same skillet, combine enchilada and picante sauces. Coat both sides of one tortilla with sauce mixture; place in a greased 9-in. pie plate. Top with a third of the chicken mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla, sauce and cheese.
  3. Cover and bake at 350° for 18-22 minutes or until heated through. Remove to a serving plate and cut into wedges. Serve with sour cream and lettuce if desired. Yield: 4 servings.
Originally published as Stacked Enchilada in Taste of Home February/March 2012, p47

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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xlsalbums User ID: 5254917 253321
Reviewed Aug. 28, 2016

"Really liked this and I'll make it again!"

cindyb925 User ID: 1313663 225574
Reviewed Apr. 28, 2015

"Very good!! My fianc? really liked it, even though he's not a Mexican fan. I added some leftover corn from the cob with the green pepper. I also used up the tortillas, and moistened it with a little more sauce. It's definitely a make again recipe."

pammarie77 User ID: 5140730 67502
Reviewed Dec. 22, 2013

"Very good!! Easy recipe to make with ingredients I had on hand. Would definitely make again."

anitamm User ID: 7158753 76129
Reviewed Oct. 4, 2013

"Very good! I added a can of shoepeg corn and would definitely make it again."

bjsilve0 User ID: 172187 67500
Reviewed Aug. 1, 2013

"Dry and nothing special. Would rather make enchiladas."

VictoriaElaine User ID: 3422096 163879
Reviewed Jun. 12, 2013

"Very good! Quick & easy."

MY REVIEW User ID: 2199623 67499
Reviewed Jun. 6, 2013

"Made this last night for when my son and his girlfriend came over for dinner. It was a hit with everyone. Great flavor. I left it in the pie pan to serve and used a pizza cutter to cut into wedges to serve."

Jeannellc User ID: 6897290 94995
Reviewed May. 29, 2013

"This is the best recipe. I/We love mexican food and this is the bomb. Will make this many times. Thank you for sharing."

ModernWife User ID: 7238859 165190
Reviewed May. 9, 2013

"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."

Cook_aholic User ID: 797539 76123
Reviewed May. 2, 2013

"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!"

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