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Chicken Enchilada Stack

Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked shredded chicken
  • 2 cups shredded Mexican cheese blend divided
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 10 oz enchilada sauce
  • 1 can 4 oz diced green chiles
  • 8 corn tortillas 6-inch
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro

Method
 

  1. Preheat oven to 375°F and spray a 9x13-inch baking dish with cooking spray.
  2. In a large bowl, combine shredded chicken, black beans, green chiles, cumin, garlic powder, and 1 cup of cheese.
  3. Spread 1/3 cup enchilada sauce on the bottom of the baking dish, then layer 4 tortillas to cover the bottom.
  4. Spread half the chicken mixture over tortillas, drizzle with 1/3 cup enchilada sauce, then repeat layers with remaining tortillas and chicken mixture.
  5. Pour remaining enchilada sauce over the top and sprinkle with remaining 1 cup cheese.
  6. Cover with foil and bake for 25 minutes, then remove foil and bake 10 more minutes until cheese is bubbly and golden.
  7. Let stand 5 minutes, then top with dollops of sour cream and fresh cilantro before serving.