Best Chicken Enchilada Stack Recipes
STACKED ENCHILADA
A classic Tex-Mex dish combines the building blocks of a meal - protein, vegetables and starch - in hearty recipes with a peppery punch. Chicken, black beans, green peppers, tortillas and cheddar show how it's done in this stacked version of a traditional Tex-Mex casserole. -Rebecca Pepsin, Longmont, Colorado
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute pepper in oil for 3 minutes. Add garlic and cook 2 minutes longer or until pepper is crisp-tender. Stir in the chicken, beans and onions; heat through. Transfer to a bowl and keep warm. , 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. , Cover and bake at 350° for 18-22 minutes or until heated through. Remove to a serving plate and cut into wedges. Serve with sour cream and lettuce if desired.
Nutrition Facts :
CHICKEN ENCHILADA STACKS
Instead of rolling up enchiladas, I prefer to stack them. Dinner can be on the table in under an hour if you use a rotisserie chicken.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a round baking dish with cooking spray.
- Combine chicken, cream of chicken soup, cream of mushroom soup, chile peppers, onion, and taco seasoning in a large bowl. Set aside.
- Lay 1 tortilla in the prepared baking dish. Top with 1/3 cup of the chicken mixture; cover with some Cheddar cheese. Repeat layers with remaining tortillas, chicken mixture, and cheese.
- Bake in the preheated oven, uncovered, until heated through, about 30 minutes.
Nutrition Facts : Calories 449.5 calories, Carbohydrate 25.2 g, Cholesterol 101.7 mg, Fat 23.9 g, Fiber 2.3 g, Protein 32.5 g, SaturatedFat 10.9 g, Sodium 1721.8 mg, Sugar 3.9 g
CHICKEN ENCHILADA STACK
Think outside the "dish." You can enjoy the flavor and texture of enchiladas in a slow cooker; just stack the tortillas instead of rolling them. We suggest lining your slow cooker with a slow-cooker bag so you can easily remove the stack from the cooker.
Provided by louisvillegirl
Categories Lunch/Snacks
Time 2h15m
Yield 1 wedge, 8 serving(s)
Number Of Ingredients 14
Steps:
- 1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, poblano chile, and garlic to pan; cook 6 minutes or until vegetables are tender, stirring frequently.
- 2. Stir in chile powder, tomatoes, and tomato sauce. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture.
- 3. Coat a 5-quart round electric slow cooker with cooking spray; place 3 tablespoons tomato mixture in bottom of slow cooker. Combine remaining tomato mixture, chicken, corn, and beans.
- 4. Place one tortilla on sauce in slow cooker; pour 1 cup chicken mixture over tortilla; sprinkle with 1/3 cup cheese. Top with another tortilla. Repeat procedure with remaining chicken mixture, tortillas, and cheese. Cover and cook on LOW for 2 hours or until cheese melts and edges are lightly browned. Garnish with cilantro, if desired. Cut into 8 wedges.
- Cooking Light Slow Cooker Tonight, Oxmoor House.
- 2012.
Nutrition Facts : Calories 227.5, Fat 4.6, SaturatedFat 1, Cholesterol 29.4, Sodium 50.5, Carbohydrate 31.9, Fiber 6.8, Sugar 2.8, Protein 17.1
ENCHILADA STACK
"I tried this fast flavorful casserole when I bought my first microwave 15 years ago," recalls Doreen Adams of Sacramento, California. "With a tossed salad and French bread, it's a hearty meal my family has enjoyed often."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In an ungreased 2-qt. microwave-safe dish, combine the beef, onion and garlic. Cover and cook on high for 3-4 minutes or until meat is no longer pink, stirring once; drain. Stir in tomato sauce, water, chili powder, salt and pepper. Cover and cook on high for 6 minutes, stirring once. , In an ungreased 1-1/2-qt. round dish, layer one tortilla, 1/2 cup meat sauce and 1/2 cup cheese. Repeat layers three times. Heat, uncovered, on high for 45 seconds or until the cheese is melted.
Nutrition Facts : Calories 501 calories, Fat 31g fat (18g saturated fat), Cholesterol 135mg cholesterol, Sodium 998mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein.
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