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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
  • 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


  • 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.

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Average Rating:
  • ms11145
    May 7, 2018

    This is my go to enchilada recipe. Been making this for years. The only difference is that I also add a can of Fiesta corn. Since I want/need leftovers (the leftovers are actually better as everything melds), I double everything and use a 9 x 13 pan. Yes, I just tear the tortillas to fit the pan. I also use extra salsa because I don't want a dry stack.

  • xlsalbums
    Aug 28, 2016

    Really liked this and I'll make it again!

  • cindyb925
    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
    Dec 22, 2013

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

  • anitamm
    Oct 4, 2013

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

  • bjsilve0
    Aug 1, 2013

    Dry and nothing special. Would rather make enchiladas.

  • ValerieMS
    Jun 28, 2013

    No comment left

  • VictoriaElaine
    Jun 12, 2013

    Very good! Quick & easy.

  • crystal.a.magill
    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
    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.