Stacked Enchilada

By SD296

Chicken, black beans, green peppers, tortillas and cheddar combine to create a stacked version of a classic Tex-Mex casserole. A spicy picante sauce adds the required peppery punch.

Ingredients

• 2/3 cup chopped green pepper
• 2 teaspoons canola oil
• 1 garlic clove, minced
• 1 cup shredded cooked chicken
• 1 cup canned black beans, rinsed and drained
• 1/3 cup thinly sliced green onions
• 1/2 cup enchilada sauce
• 1/2 cup picante sauce
• 4 corn tortillas (6 inch)
• 1 cup shredded cheddar cheese
• Sour cream and shredded lettuce, optional

Preparation

Step 1

1. 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.

2. In the same skillet, combine enchilada and picante sauces. Coat both sides of one tortilla with sauce mixture; place in a greased 9-inch 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.

3. Cover and bake at 350 degrees 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.