Enchilada Stack
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Cook time: 
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Serves: an 8x8 cheesy stack!
Delicious enchiladas, in an easy lasagna-like stack! Black beans and white meat chicken breast make for a healthy version of this Mexican classic. Delicious with a little sour cream and a margarita while you're at it.
What to get:
  • Burrito Grande Flour Tortillas (I use Guerrero brand, 8 in a package)
  • 1 (10 oz) can Enchilada Sauce, medium (I use Las Palmas)
  • 1 (11 oz) can white shoe peg corn, well drained
  • 1 (7oz) can diced green chiles (mild)
  • 1 (10 oz) can diced tomatoes with cilantro & lime juice (like Rotel), drain
  • 1 (29 oz) large can of black beans, well rinsed/drained)
  • 2 packages shredded Mexican blend, or pepper-jack cheese
  • 3 T sour cream, and some extra for garnish
  • 4 green onions chopped,white and tops
  • 2 limes, quartered for squeezing, and garnish
  • 1 package chicken breast tenders (uncooked)
  • 1 pouch taco skillet sauce for chicken (like Frontera brand, Southwest Taco Skillet Sauce)
  • S&P, to taste
What to do:
  1. Add roasted tomato/ mild red chile taco sauté sauce to a bowl with chicken tenders & let marinate, at least 20 min.
  2. Cook chicken breast tenders with sauce on stove, medium-low.
  3. When done, set aside and chop or shred well.
  4. On giant flour tortillas, measure an 8x8 square to fit into 8x8 baking dish. (One giant tortilla yields one square. Cut out 3 in total.)
  5. Spray oil on bottom/edges of a glass 8x8 dish to prep for baking.
  6. Drain black beans and white corn WELL.
  7. Drain diced tomatoes as well as you can.
  8. In a large mixing bowl combine: beans, corn, tomatoes, green chiles, juice of ½ lime, S&P to taste.
  9. In another large mixing bowl, combine enchilada sauce & sour cream, whisking well.
Assemble Enchilada Stack:
  1. First dip & coat one tortilla square well, both sides in enchilada sauce bowl.
  2. Place coated square tortilla on bottom of an oiled 8x8 dish.
  3. Sprinkle layer of shredded cheese.
  4. Next, add layer of bean/corn mix evenly.
  5. To this add layer of chopped cooked chicken breast.
  6. Top with some of the chopped, green onions.
  7. Add layer of cheese.
  8. Place second, enchilada-coated tortilla square to begin second layer. (repeating as before):
  9. Add layer of cheese.
  10. Layer of bean/corn mixture.
  11. Add chicken and green onions.
  12. Add cheese.
  13. Top with final enchilada-coated tortilla square as top.
  14. Bake uncovered at 375 for 20 minutes.
  15. Spread a little more leftover enchilada sauce onto top tortilla, and top with additional shredded cheese.
  16. Bake for another 15 minutes till melted, or until all layers appear done through side of glass pan.
  17. Let cool on wire rack or trivet for at least 15-20 minutes to let layers set.
  18. Cut into large square portions, and dish out carefully with spatula.
  19. Top with sour cream & green onion as desired, and a margarita on the side!
  20. Beuno!
This one is easy, tasty and full of cheesy bean goodness. Skip the chicken if you wanna go veggie. Or swap for beef of you're against poultry! All is essentially cooked, but baking is going to melt our cheese, soften and crisp our tortillas and heat the mixture all the way through. You can leave in oven longer if you think it needs more time to heat evenly.

Crucial to drain the beans, corn and tomato mix really WELL. Otherwise access fluid will build in bottom of bake, though it won't affect the flavor any:)
Serving size: mas o menos ¼th the dish.
Recipe by the dinnervine at http://www.dinnervine.com/2012/05/enchilada-stack/