Stacked Enchiladas Recipe

Name: Stacked Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 6 6-inch corn tortillas; 1/2 md. onion, chopped; 1 green bell pepper, chopped; 1 clove garlic, finely chopped; 1 tbsp. olive oil; 1 can black beans, drained; 1 can enchilada sauce; 1-1/2 to 2 cup leftover cooked meat; 2 cups shredded cheese; sliced avocado; sour cream; salsa

Servings: persons

6 6-inch corn tortillas
1/2 md. onion, chopped
1 green bell pepper, chopped
1 clove garlic, finely chopped
1 tbsp. olive oil
1 can black beans, drained
1 can enchilada sauce
1-1/2 to 2 cup leftover cooked meat
2 cups shredded cheese
sliced avocado
sour cream
salsa

1
Preheat oven to 350 degrees.
2
Grease an 8 inch square baking pan.
3
Saute chopped vegetables in the oil until onions are wilted and beginning to brown.
4
Fold 3 tortillas into quarters and break.
5
Spread 2 tablespoons enchilada sauce in the bottom of the pan.
6
Place 4 tortilla quarters into the corners of the pan and a whole tortilla in the middle.
7
Layer on half the sauteed vegetables, half the cooked meat, half the black beans, and 1/3 of the cheese.
8
Drizzle on 2 tablespoons sauce.
9
Repeat.
10
Add a final layer of tortillas, the rest of the sauce and the rest of the cheese.
11
Bake 45 minutes or until heated through.
12
Serve with avocado, sour cream, and salsa.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 6 6-inch corn tortillas, 1/2 md. onion, chopped, 1 green bell pepper, chopped, 1 clove garlic, finely chopped, and more.

Yes, Stacked Enchiladas falls under the Snacks & Appetizers 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.

Stacked Enchiladas

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