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Chicken Black Bean Enchilada Stack from Thirty Handmade Days
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4.34 from 3 votes

Chicken Black Bean Enchilada Stack

Chicken Black Bean Enchilada Stack - fast, easy and delicious main dish.
Prep Time10 mins
Cook Time30 mins
Resting Time5 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Chicken Black Bean Enchilada Stack
Servings: 15
Calories: 297kcal
Author: Mique Provost

Ingredients

  • 2 lbs boneless, skinless chicken breast cooked and cut into approx. 1 inch pieces
  • 30 oz black beans rinsed and drained
  • 1 ½ c sour cream
  • 2 c shredded cheddar cheese
  • 4 oz green chiles chopped
  • 2 tsp cumin
  • ½ tsp black pepper
  • 12 corn tortillas cut into 2 in strips

Instructions

  • Preheat the oven to 350 degrees.
  • Spray 9x13 pan with 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 pan, overlapping to cover the surface.
  • Top with half of the chicken mix.
  • Layer with remaining tortillas and then top with chicken mix.
  • Sprinkle with the remaining cup of cheese.
  • Bake until bubbly and cheese is melted, approximately 30 minutes.
  • Let stand for 5 minutes before serving.

Nutrition

Calories: 297kcal | Carbohydrates: 24g | Protein: 23g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 66mg | Sodium: 217mg | Potassium: 515mg | Fiber: 6g | Sugar: 1g | Vitamin A: 320IU | Vitamin C: 1.8mg | Calcium: 172mg | Iron: 2mg