Chicken and Black Bean Enchilada Stack
Description
This can be a quick meal depending on whether you have precooked chicken. It is so easy to assemble and then just place it in the oven and bake! Serve with a dollop of sour cream on top and your favorite rice on the side.
Ingredients
2 lb. boneless, skinless chicken breast, cooked and cut into 1 inch pieces (rotisserie chicken from the grocery store will save time)
30 oz. can black beans, rinsed and drained
1 1/2 c. sour cream
2 c. shredded Cheddar cheese, divided
4 oz. can green chiles, chopped
2 t. cumin
1/2 t. black pepper
12 corn tortillas, cut into 2 inch strips
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray.
Mix cooked chicken, beans, sour cream, 1 c. shredded cheese, chiles, cumin and pepper. Set aside.
Arrange half of the tortilla strips in the bottom of the baking dish, overlapping to cover the surface. Top with half of the chicken mix. Layer with remaining tortillas, then top with chicken mix. Sprinkle with the remaining cheese.
Bake about 30 minutes or until bubbly and cheese is melted. Let stand for 5 minutes before serving.