Who’s got time to individually wrap each and every tortilla??? Not this girl! Stacked enchiladas are a fantastic and ridiculously easy method for those countless busy nights that leave you with little time to cook. These came out oh so delicious and show up often in the meal rotation. It’s like Mexican lasagna! And just like lasagna, it keeps well and makes for great leftovers.
- 3 chicken breasts
- 3 tbsp cream cheese
- 2 tbsp taco seasoning
- 1 20 oz. can Green enchilada sauce
- 3 tbsp fat free sour cream
- 1 small can whole kernel corn
- 1 cup black beans drained and rinsed
- 2 cups pico de gallo (optional: I added 3 tomtaillos to the pico de gallo this time for fun. It was pretty wonderful but not necessary)
- 12-15 small corn tortillas
- guacamole or raw avocados for topping.
Time: 1 hour
Preheat the oven to 375.
Tip: The corn tortillas can get a little mushy after baking. If you’re not into that, cut the tortillas in half, spray them with oil, and bake on cookie sheets for about 7 minutes at 375 until they start to crisp up. This helps keep the layers….layery, lol.
Boil and shred chicken
Mix in cream cheese and taco seasoning.
In a mixing bowl whisk together enchilada sauce and sour cream.
In another bowl mix corn, black beans, and pico de gallo. I added tommatillos in just for fun this time. It was pretty tasty! I could just eat this with chips! Yum!
Cut the corn tortillas in half. Now it’s time to assemble this awesomeness.
Start by ladling a thin layer of the enchilada sauce.
Then add a layer of tortillas.
Then sprinkle 1/2 of the chicken over the tortillas.
Cover with 1/2 pico de gallo mix and pour 1/3 enchilada sauce blend over everything.
And sprinkle with cheese of course 🙂
Repeat these layers a second time using up the rest of the ingredients.
Bake for 35 minutes until the cheese is browned and bubbly.
Serve with guacamole or sliced avocado!