Stacked Enchilada Recipe

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Stacked Enchilada Recipe
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  1. 2/3 cup chopped green pepper
  2. 2 teaspoons canola oil
  3. 1 garlic clove, minced
  4. 1 cup shredded cooked chicken
  5. 1 cup canned black beans, rinsed and drained
  6. 1/3 cup thinly sliced green onions
  7. 1/2 cup enchilada sauce
  8. 1/2 cup picante sauce
  9. 4 corn tortillas (6 inches)
  10. 1 cup shredded cheddar cheese
  11. 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.
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