Stacked Enchilada
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 4 servings.
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
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2/3 cup chopped green pepper
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2 teaspoons canola oil
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1 garlic clove, minced
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1 cup shredded cooked chicken
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1 cup canned black beans, rinsed and drained
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1/3 cup thinly sliced green onions
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1/2 cup enchilada sauce
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1/2 cup picante sauce
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4 corn tortillas (6 inches)
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1 cup shredded cheddar cheese
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Sour cream and shredded lettuce, optional
Directions
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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.
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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.
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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.
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