August 14, 2013

Stacked Verde Chicken Enchiladas

I don't even know where to start with this recipe you guys. A few weeks ago, I cooked a completely different stacked enchilada recipe that consisted of roasted vegetables and red enchilada sauce, which was alright, but I knew I could do better.
My roasted vegetables weren't quite up to par, the red sauce was too spicy for me and all my husband wanted was some meat (as per usual). So then I got thinking, how could I make this dish better? I loved the concept, but we needed something different.
Enter in five simple ingredients that made this dish simply irrestistable: corn tortillas, shredded chicken, verde enchilada sauce, black beans and cheese. Holy moly we have a winner!
My husband and I could not get enough and even our one-year-old was loving it! 
To make your wildest dreams come true, please top it with a LARGE dollop of sour cream. The dish will then become creamy, cheesy, spicy and even more delicious.

Stacked Verde Chicken Enchiladas
Serves 4-6
1 large chicken breast, cooked and shredded
1 can black beans, rinsed and drained
½ tsp. ground cumin
½ tsp. chili powder
½ tsp. garlic powder
¼ tsp. kosher salt
¼ tsp. pepper
10-12 small corn tortillas
2-3 cups verde enchilada sauce
2 cups cheddar cheese, shredded
sour cream

1. Preheat the oven to 350 degrees F.
2. Grease an 8x8 square baking pan and set aside. In a medium bowl, combine chicken, black beans, cumin, chili powder, garlic, salt and pepper. Stir until combined.
3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. (You might have to cut the tortillas to make them fit.) Top with 1/3 of the chicken/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, chicken/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, chicken/beans, and cheese. (If you’d like, make a final layer of tortillas, enchilada sauce and cheese to finish it off.) Spray a sheet of aluminum foil with cooking spray and cover the pan.
4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares, top with sour cream and serve warm.

2 comments:

  1. What a great idea! No more rolling and such.

    ReplyDelete
    Replies
    1. Exactly! And you get more flavor in one bite, too.

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