Deedles Dish in a Nutshell

I am a Midwestern girl from a long line of cooks who doesn't think cooking needs to be complicated. Enjoy the recipes!

Sunday, February 19, 2012

Stacked Enchilada Casserole

Looking for something easy and cheap? This is a great option then.  It has really good flavor but the ingredients aren't going to break the bank.  You actually probably already have most of it in the fridge and pantry.

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',