A spin on the traditional Enchilada but with veggies! While Enchiladas are amazingly delicious, making them “stacked” or in casserole form allows you to add vegetables, making it a more balanced, stand alone dish. The recipe is easy to adjust to make it vegan or vegetarian friendly, and very customizable- add as many different veggies as you want!
yield: approx. 8 servings
- 3 Cups Red Enchilada Sauce (I used Las Palmas Medium canned sauce)
- 13 Corn Tortillas (halved)
- 1 Can Black Beans (rinsed & drained)
- 1 Cup Whole kernel corn (frozen or canned)
- 1/2 Cup Diced white onion
- 2 1/4 Cup Reduced Fat Mexican Blend Cheese
- 2 Cups Chicken Breast (cooked & shredded)
- 1/2 Cup Loosely-packed fresh cilantro (chopped)
- 2/3 Cup Bell pepper (diced)
1) Preheat oven to 375 F, get a large glass baking dish (around 9 x 13 inch) and spray bottom and sizes with cooking spray.
2) Pour 3/4 cup of enchilada sauce into bottom of dish and spread to coat the entire bottom. Place around 8 tortilla halves to cover the bottom of the dish.
3) Evenly add half the can of black beans, 1/2 cup corn, and 1/4 onion. Then add 1 cup of shredded chicken and 3/4 cup of cheese.
4) Add another layer of tortillas, sauce, beans, corn, onion and 2/3 cup of bell peppers.
5) Cover second layer with tortilla halves, make sure that the tortilla completely covers the layers. Add the rest of the sauce and spread it over the tortillas throughly. Set aside 3/4 cup of cheese to add later.
6) Cover pan with aluminum foil and bake for 20 minutes. Then remove pan and aluminum foil and sprinkle the 3/4 cup of cheese evenly on top of the tortilla layer. Put the pan (uncovered) back into the oven and bake for an additional 10 minutes or until cheese is melted.
7) Remove pan, garnish with chopped cilantro and serve. Buen Provecho! ;)
This recipe was adapted from one found on http://www.gimmesomeoven.com. I highly recommend using this as a basic template recipe and encourage you to get creative and add different veggies and other ingredients to customize it to your liking. I also think that substituting green enchilada sauce would taste great as well. Hope you all enjoy making these stacked chicken enchiladas! If you have any suggestions, please share them in the comments.
Nutrition Facts (per serving)
Calories: 362; Fat: 9 g; Total Carbohydrates:50 g; Protein: 26 g