Enchilada Stack

from Family Circle

Enchilada Stack
Servings: 4 Prep 15 mins Bake 400°F 20 mins

Ingredients

  • 2 cups shredded cooked chicken (from half a deli-roasted chicken, skin removed)
  • 1 cup reduced-fat sour cream
  • 1 cup frozen corn kernels, thawed
  • 1 1/2 cups grated Cheddar cheese (about 6 ounces)
  • 1/2 cup chopped green onion (about 4 green onions)
  • 3/4 teaspoon ground cumin
  • 1 1/2 teaspoons dried leaf oregano, crumbled
  • 1 can (10 ounces) mild enchilada sauce
  • 10 corn tortillas
Black Bean Salad:
  • 1 16 ounce can black beans
  • 2 cups cooked white rice
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped green pepper
  • 1 small red onion, chopped
  • 1/2 cup parsley, chopped
  • 1 8 ounce can drained, chopped mandarin orange segments
  • 1/2 cup vegetable oil
  • 2 tablespoons lemon juice
  • salt and pepper, to taste

Make It

1. Preheat oven to 400 degrees F. Lightly grease a jelly-roll pan or a baking pan with sides.

2. Combine chicken, sour cream, corn, 1 cup Cheddar cheese, green onion, cumin and oregano in a bowl.

3. Pour enchilada sauce into shallow pie dish. Place tortilla in sauce to coat one side. Place tortilla, sauced side down, on prepared jelly-roll or baking pan. Spread 1/4 cup of chicken filling over tortilla. Repeat with remaining tortillas, sauce and filling, stacking tortillas on top of each other. Top the stack with a tortilla; pour any remaining sauce over stack and sprinkle with the remaining 1/2 cup Cheddar cheese.

4. Bake in preheated 400 degrees F oven for 20 minutes or until cheese is melted and stack is heated through. Serve with Black Bean Salad.

Black Bean Salad:

5. In a large bowl combine drained and rinsed black beans; cooked white rice; chopped sweet red and green peppers; red onion, chopped; chopped parsley, and drained, chopped mandarin oranges. Stir to mix well. In a small bowl combine vegetable oil, lemon juice and salt and pepper to taste. Stir into salad. Refrigerate, covered, a few hours to blend flavors.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 642, Fat, total (g): 31, chol. (mg): 103, carb. (g): 56, pro. (g): 40, sodium (mg): 671, Percent Daily Values are based on a 2,000 calorie diet.
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