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
- 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
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.
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