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 253321
Reviewed Aug. 28, 2016

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

cindyb925 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 67502
Reviewed Dec. 22, 2013

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

anitamm 76129
Reviewed Oct. 4, 2013

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

bjsilve0 67500
Reviewed Aug. 1, 2013

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

VictoriaElaine 163879
Reviewed Jun. 12, 2013

"Very good! Quick & easy."

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 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 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 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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