Enchilada Stack* Recipe
Make Enchilada Stack* Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Oven
Preheat your oven to 350°F (175°C).
- 2
Cook the Chicken
If not using pre-cooked chicken, cook chicken breasts in a skillet over medium heat until fully cooked, about 10-15 minutes. Shred the chicken and set aside.
- 3
Chop the Onion
Finely chop the onion and set aside.
- 4
Prepare the Beans
Drain and rinse the black beans in a colander.
Assembly
- 5
Layer the Ingredients
In a 9x13 inch baking dish, spread a thin layer of enchilada sauce on the bottom. Place 4 corn tortillas over the sauce, slightly overlapping them.
- 6
Add Chicken and Beans
Spread half of the shredded chicken over the tortillas, followed by half of the black beans and a third of the cheese. Add 1/3 of the chopped onion and drizzle with more enchilada sauce.
- 7
Repeat Layers
Repeat the layering process, adding another layer of 4 tortillas, the remaining chicken, remaining beans, another third of the cheese, and more enchilada sauce.
- 8
Finish with Tortillas and Cheese
Top with the last 4 tortillas, pour any remaining enchilada sauce over the top, and sprinkle the last third of cheese.
Baking
- 9
Bake the Enchilada Stack
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove foil and bake for an additional 10-15 minutes or until cheese is bubbly and golden.
- 10
Garnish and Serve
Remove from the oven and let cool for a few minutes. Top with sour cream and chopped cilantro if desired, then slice and serve.
