Chicken Enchilada Stack
15
Minutes Prep Time
20
Minutes Cook Time
4
Servings
INGREDIENTS
1 teaspoon canola oil
1 cup onion, chopped
2 garlic cloves chopped
1 ½ teaspoons chili powder
1 (15 oz) can diced tomatoes
8 oz tomato sauce
2 cups chicken, shredded
1 cup corn
1 (15 oz) can black beans, rinsed and drained
4 (8-inch) flour tortillas
INSTRUCTIONS
Preheat oven to 350°F.
Heat a large nonstick sauté pan over medium-high. Add oil, onion, and garlic; cook until tender, about 5 minutes, stirring frequently. Stir in chili powder, tomatoes, and tomato sauce.
Place half of tomato mixture in a blender; blend until smooth. Pour into a large bowl. Add remaining chunky tomato mixture, chicken, corn, and beans to bowl.
On a parchment-lined baking sheet, place 4 tablespoons tomato sauce. Place 1 tortilla on sauce cover with chicken mixture; top with sauce then sprinkle with cheese. Repeat with remaining chicken mixture, tortillas, sauce, and cheese. Cook 15-20 minutes, or until cheese is melted and brown.
