- 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
- 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.
- 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.
- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Stacked Enchilada
"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."
"Very good!! Easy recipe to make with ingredients I had on hand. Would definitely make again."
"Very good! I added a can of shoepeg corn and would definitely make it again."
"Dry and nothing special. Would rather make enchiladas."
"Very good! Quick & easy."