Chicken Enchilada Stack

No time to roll enchiladas? No problem! This stack is easy and ready in about 30 minutes. 

Chicken Enchilada Stack
Serves 4
No time to roll enchiladas? No problem! This stack is easy and ready in about 30 minutes.
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  1. 1 teaspoon canola oil
  2. 1 cup onion, chopped
  3. 2 garlic cloves chopped
  4. 1 1/2 teaspoons chili powder
  5. 1 (15 oz) can diced tomatoes
  6. 8 oz tomato sauce
  7. 2 cups chicken, shredded
  8. 1 cup corn
  9. 1 (15 oz) can black beans, rinsed and drained
  10. 4 (8-inch) flour tortillas
  1. Preheat oven to 350°F.
  2. Heat a large nonstick sauté pan over medium-high. Add oil, onion, and garlic; cook until tender, about 5 minutes, stirring frequently. Stir in chili powder, tomatoes, and tomato sauce.
  3. Place half of tomato mixture in a blender; blend until smooth. Pour into a large bowl. Add remaining chunky tomato mixture, chicken, corn, and beans to bowl.
  4. On a parchment-lined baking sheet, place 4 tablespoons tomato sauce. Place 1 tortilla on sauce cover with chicken mixture; top with sauce then sprinkle with cheese. Repeat with remaining chicken mixture, tortillas, sauce, and cheese. Cook 15-20 minutes, or until cheese is melted and brown.
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