Stacked Enchilada Recipe
Stacked Enchilada Recipe photo by Taste of Home

Stacked Enchilada Recipe

Publisher Photo
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

Ingredients

  • 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) 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.

Directions

  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

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.

Sweet White Wine

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

Reviews for Stacked Enchilada

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 22, 2013

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

MY REVIEW
Reviewed Oct. 4, 2013

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

MY REVIEW
Reviewed Aug. 1, 2013

Dry and nothing special. Would rather make enchiladas.

MY REVIEW
Reviewed Jun. 12, 2013

Very good! Quick & easy.

MY REVIEW
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.

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