Chicken Enchilada Stack Recipe

Name: Chicken Enchilada Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon canola oil; 1 cup chopped onion; 1/2 cup chopped seeded poblano chile; 2 garlic cloves, minced; 1 1/2 teaspoons chipotle chile powder; 1 (14.5-ounce) can no-salt-added diced tomatoes, drained; 1 (8-ounce) can tomato sauce with basil, garlic, and oregano; Cooking spray; 2 cups shredded rotisserie chicken breast; 1 cup frozen baby white and yellow corn; 1 (15-ounce) can black beans, rinsed and drained; 5 (8-inch) corn and flour blend tortillas; 8 ounces shredded reduced-fat sharp cheddar cheese (about 2 cups); Cilantro sprigs (optional)

Servings: persons

1 teaspoon canola oil
1 cup chopped onion
1/2 cup chopped seeded poblano chile
2 garlic cloves, minced
1 1/2 teaspoons chipotle chile powder
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
1 (8-ounce) can tomato sauce with basil, garlic, and oregano
Cooking spray
2 cups shredded rotisserie chicken breast
1 cup frozen baby white and yellow corn
1 (15-ounce) can black beans, rinsed and drained
5 (8-inch) corn and flour blend tortillas
8 ounces shredded reduced-fat sharp cheddar cheese (about 2 cups)
Cilantro sprigs (optional)

1
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, poblano chile, and garlic to pan; cook 6 minutes or until vegetables are tender, stirring frequently.
2
Stir in chile powder, tomatoes, and tomato sauce. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture.
3
Coat a 5-quart round electric slow cooker with cooking spray; place 3 tablespoons tomato mixture in bottom of slow cooker. Combine remaining tomato mixture, chicken, corn, and beans.
4
Place one tortilla on sauce in slow cooker; pour 1 cup chicken mixture over tortilla; sprinkle with 1/3 cup cheese. Top with another tortilla. Repeat procedure with remaining chicken mixture, tortillas, and cheese. Cover and cook on LOW for 2 hours or until cheese melts and edges are lightly browned. Garnish with cilantro, if desired. Cut into 8 wedges.

1146

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon canola oil, 1 cup chopped onion, 1/2 cup chopped seeded poblano chile, 2 garlic cloves, minced, and more.

Yes, Chicken Enchilada Stack falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchilada Stack

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