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Stacked Enchilada

 Stacked Enchilada
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
4 ServingsPrep: 20 min. Bake: 20 min.


  • 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

2 of 2

Stacked Enchilada (continued)

Directions (continued)

  • and lettuce if desired. Yield: 4 servings.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.