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Stacked Chicken Enchiladas Recipe

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This recipe for Stacked Chicken Enchiladas is from The Sneed Family Cookbook Project, 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:  
3 cups red enchilada sauce (homemade one included below)
16 corn tortillas, halved
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
6 scallions (green onions), thinly sliced
4 cups (about 1.5 pounds) shredded cooked chicken
3 cups shredded Monterrey Jack or Mexican blend cheese
1 avocado, peeled, pitted and diced
1/2 cup loosely-packed chopped fresh cilantro
Directions:
Directions:
Heat oven to 375º F. Prepare a 9x13-inch baking dish with cooking spray.

1.) Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated.
2.) Top with a layer of about 8 tortilla halves so that the entire dish is covered. Sprinkle evenly with about 1 cup black beans, 1/2 cup corn and a fourth of the green onions. Then sprinkle with a heaping cup of the chicken, and about 3/4 cup shredded cheese.
3.) Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, chicken, and cheese.
4.) Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese.
5.) Then conclude with a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking). Cover the pan with aluminum foil, then bake for 20 minutes.

6.)Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted. 7.) Remove pan, and sprinkle with avocado, cilantro, and remaining green onions. Serve warm.
 

Homemade Enchilada Sauce
Ingredients:  
Ingredients:  
2 Tbsp. vegetable or canola oil
2 Tbsp. all-purpose or gluten-free flour
4 Tbsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 cups chicken or vegetable stock
Directions:
Directions:
Sauce Directions:
Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 20-25 minutes or until slightly thickened.
*May have to add some flour/water mixture to thicken
Use immediately or refrigerate in an air-tight container for up to 3 days.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I have made this for my church group of 12 people, it is super easy and great for a group. It was a crowd pleaser, and easy to double!

 

 

 

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