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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Stacked Enchiladas Recipe

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This recipe for Stacked Enchiladas is from You Are What You Eat, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 c. chopped green pepper
2 tsp. canola oil
1 garlic clove, minced
1 c. shredded cooked chicken
1 c. canned black beans, rinsed and drained
1/3 c. thinly sliced green onions
1/2 c. enchilada sauce
1/2 c. picante sauce
4 corn tortillas (6 in)
1 c. shredded cheddar cheese
Sour cream and shredded lettuce, optional
Directions:
Directions:
1. Preheat oven to 350º. In a large skillet, sauté pepper in oil for 3 minutes. Add garlic and cool 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 remaining tortillas, sauce and cheese.
3. Cover and bake at 350º for 18-22 min. or until heated through. Remove to a serving plate and cut into wedges.
4. Serve with sour cream and lettuce if desired.

 

 

 

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