Stacked Enchilada

Name: Stacked Enchilada
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 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

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

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.

Nutrition Facts

1 wedge (calculated without sour cream and lettuce): 318 calories, 14g fat (7g saturated fat), 61mg cholesterol, 764mg sodium, 28g carbohydrate (3g sugars, 5g fiber), 22g protein.

Originally published as Enchilada Pie in Taste of Home February/March 2012

Reviews

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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.
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.
ModernWife

May 9, 2013

This was a delicious treat! My husband gave me a huge hug after this dinner. lol I shredded the chicken with a fork after I grilled it in a frying pan with a bit of oil, chili powder, salt and pepper.