Stacked Enchilada Casserole
2/3 chopped green pepper
1/3 chopped white or yellow onion
2 tsp canola oil
1 garlic clove, minced
1 cup shredded cooked chicken
1 cup canned black beans, rinsed and drained (optional)
1/3 cup thinly sliced green onion
1/2 cup enchilada sauce
1/2 cup picante sauce
4 corn or flour tortillas depending on preference
1 cup shredded cheddar cheese
-sour cream, lettuce, tortilla chips optional
In a large skillet, saute pepper and white onion in oil for 5 minutes or until veggies are tender crisp. Stir in chicken, beans and green onion as well as garlic; heat through. Transfer to a bowl and keep warm.
In the same skillet, combine enchilada and picante sauces. Coat both sides of one tortilla with sauce mixture; place in a greased 9 in. pie plate. Top with a third of the chicken mixture and 1/4 cup of cheese. Repeat layers twice. Top with remaining tortilla, sauce and cheese.
Cover and bake at 350 for 18-22 minutes or until heated through. Remove to a serving plate and cut into wedges. Serve with sour cream, lettuce and tortilla chips for crunch if desired.
This is something easy and different! It doesn't make a ton of food so if you have a big family or big eaters, you may not have left overs. You could expand the recipe as well and just cook it in a casserole dish. Whatever you decide, enjoy!
Adele was my soundtrack for this delicious feast!
Good eatin',
Deedles
