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Stacked Enchilada Recipe

Stacked Enchilada Recipe

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. YIELD: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


  • 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.

Nutritional 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.

Reviews for Stacked Enchilada

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xlsalbums User ID: 5254917 253321
Reviewed Aug. 28, 2016

"Really liked this and I'll make it again!"

cindyb925 User ID: 1313663 225574
Reviewed 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 User ID: 5140730 67502
Reviewed Dec. 22, 2013

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

anitamm User ID: 7158753 76129
Reviewed Oct. 4, 2013

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

bjsilve0 User ID: 172187 67500
Reviewed Aug. 1, 2013

"Dry and nothing special. Would rather make enchiladas."

VictoriaElaine User ID: 3422096 163879
Reviewed Jun. 12, 2013

"Very good! quick & easy."

[email protected] User ID: 2199623 67499
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."

Jeannellc User ID: 6897290 94995
Reviewed 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 User ID: 7238859 165190
Reviewed 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."

Cook_aholic User ID: 797539 76123
Reviewed May. 2, 2013

"We really liked this. Had to cut the sodium way down so I used canned black beans with no salt added, I have a salsa I get through the Heart healthy Market that has no salt which I used instead of picante sauce (natural foods shelves of the grocery have some salsas that are really low but not "sodium-free"). I used chopped fresh tomatoes and green chiles instead of enchilada sauce. Cut about 2/3 of the salt out. I did use a layer of fresh spinach...just because I wanted to sneak it in. Oh I also doubled the recipe because I noticed someone else used a bigger pan. These reviews have helpful ideas!"

kimpoff User ID: 3520615 67498
Reviewed Apr. 25, 2013

"I would add rice to the layers"

kramerstacey15 User ID: 5709757 163254
Reviewed Mar. 26, 2013

"I doubled and made in an 11x7 pan. Yummy."

cathyshmathy User ID: 3556639 208697
Reviewed Oct. 10, 2012

"So easy and fresh! My whole family loves this. It tends to tower out of my pie plate, though, so I usually make it in a larger casserole dish."

Grievou5Girl User ID: 2098742 148747
Reviewed Mar. 19, 2012

"Great weeknight recipe. Not the best ever but delicious."

snorton79 User ID: 5675680 163253
Reviewed Mar. 7, 2012

"Very very yummy!! So easy to make and everyone will love it. I've already made it twice in the last two weeks. I only wish that it served more than 4."

PauletteSchroeder User ID: 6538570 208696
Reviewed Feb. 20, 2012

"We substituted turkey cubes for the chicken, used green enchilada sauce, and added diced green chiles, corn and sliced olives. Everyone LOVED it!!! Awesome recipe!!!"

leahgoff User ID: 4100476 119046
Reviewed Feb. 9, 2012

"Super easy to make! Delicious! Best enchiladas I have ever made! Great flavor!"

lauraseward111 User ID: 5169519 95836
Reviewed Feb. 4, 2012

"So easy and delicious! I had some uncooked chicken breasts so I just cubed them and cooked them in the skillet, then proceeded with the recipe (omitting the green peppers because we don't like them). I also used peach/pineapple salsa instead of picante sauce and my whole family loved it! I will definitely be making this again, but I will be looking for a healthier enchilada sauce though, since the one my husband got had msg in it."

pschube User ID: 2658481 208695
Reviewed Jan. 27, 2012

"I substituted homemade salsa for the picante. I could not find corn tortillas, so I used flour tortillas. I also used leftover beef from the contest winning French Dip Recipe instead of chicken. Delicious!"

ILUVTASTOFHM User ID: 6483712 163252
Reviewed Jan. 26, 2012

"Delicious, easy, and fun recipe!! I used red pepper rather than green, and peach mango salsa rather than picante sauce which gave the dish a light sweetness."

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