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Chicken Enchilada Stack
Recipe Author:
Anna
This Chicken Enchilada Stack is super simple to assemble and is a crowd pleaser! My kids can be pretty picky and they loved this recipe!
5
from 1 vote
Print Recipe
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course
Main Course
Cuisine
Mexican
Servings
6
people
Calories
551
kcal
Ingredients
1x
2x
3x
2
tbsp
oil
1
lb
chicken breast chopped
1
tsp
onion powder
or 1/2 small onion chopped
1
tbsp
taco seasoning
5
flour tortillas
taco or burrito size
1 8
oz
package shredded cheese
1 15
oz
can refried beans
1 15
oz
can black beans
drained & rinsed
12
oz
package frozen corn
Salsa con queso
Instructions
Heat oil in skillet, cook chopped chicken with onion over medium heat until cooked through.
Add taco seasoning and 1/4 cup water. cook for 5 or some minutes longer.
Preheat oven to 350
Place one tortilla on a baking sheet.
Layer with chicken and shredded cheese, top with another tortilla.
Spread half the refried beans over the tortilla, add half the black beans and half the corn, drizzle with salsa on queso & more shredded cheese.
Top with another tortilla and repeat layers ending with tortilla, a small amount of salsa con queso and the rest of the shredded cheese.
Bake about 15 minutes, or until the cheese is melting and the edges are browning.
Nutrition
Serving:
1
g
Sodium:
1285
mg
Calcium:
391
mg
Vitamin C:
7
mg
Vitamin A:
551
IU
Sugar:
3
g
Fiber:
11
g
Potassium:
759
mg
Cholesterol:
93
mg
Calories:
551
kcal
Saturated Fat:
10
g
Fat:
23
g
Protein:
38
g
Carbohydrates:
48
g
Iron:
4
mg
Keyword
chicken enchilada stack
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