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Stacked Enchilada

Name: Stacked Enchilada
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings.
Cuisine: North America, Mexican
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

20 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 20 min.

Makes

4 servings

Updated: Sep. 24, 2022

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

Stacked Enchilada Recipe photo by Taste of Home

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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

Directions

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.

Stacked Enchilada

Ingredients

Directions

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