Stacked Enchilada

Name: Stacked Enchilada
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 172 grams canned black beans, rinsed and drained; 2 teaspoons canola oil; 4 6-inchs corn tortillas (6 inches); 4 servings Sour cream and shredded lettuce, optional; 120 milliliters enchilada sauce; 1 garlic clove, minced; 33 grams thinly sliced green onions; 99 grams chopped green pepper; 130 milliliters picante sauce; 113 grams shredded cheddar cheese; 140 grams shredded cooked chicken

Stacked Enchiladan is a gluten free main course. This recipe serves 4. One portion of this dish contains around 23g of protein, 21g of fat, and a total of 437 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up enchilada sauce, canolan oil, garlic clove, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes. Chicken Enchilada Chowder, Chicken Enchilada Salad Wraps, and Chicken Verde Enchilada Casserole are very similar to this recipe.

Instructions

In a large skillet, saute pepper in oil for 3 minutes.

Ingredients you will need

Pepper

Cooking Oil

Equipment you will use

Frying Pan

Add garlic and cook 2 minutes longer or until pepper is crisp-tender. Stir in the chicken, beans and onions; heat through.

Ingredients you will need

Chicken

Garlic

Onion

Pepper

Beans

Transfer to a bowl and keep warm.

Equipment you will use

Bowl

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.

Ingredients you will need

Tortilla