Mexican

stacked chicken enchilada is for Dinner.

stacked chicken enchilada takes 15 minutes to prepare.

stacked chicken enchilada takes 50 minutes to cook.

stacked chicken enchilada makes 9 servings.

The ingredients for stacked chicken enchilada are:

2 cups shredded chicken breast
15 oz black beans (Canned or fresh cooked)
1 cup frozen corn
1 tsp oil
1 cup onion (chopped)
1 cup poblano chili or pueblo chili (chopped and seeded)
2 tsp chili powder
2 clove garlic (minced)
15 oz diced tomatoes (drained)
8 oz tomato sauce

Here is how you make stacked chicken enchilada:

place chicken in stock pot fill with water and cook until done. let cool and shred with 2 forks set aside, in large skillet heat oil add onion, chilies and garlic stir until vegetables are tender. stir in chili powder, tomatoes, tomato sauce and chicken heat throughout. preheat oven to 350. take a round pan or roaster spray with non stick coating and start stacking, corn tortilla, chicken mixture, cheese, repeat until done place in oven and bake until cheese is bubbling and corn tortillas are lightly browned. cut in 8 slicesServing Size: 8Number of Servings: 9Recipe submitted by SparkPeople user 52CTHOMAS.

The nutritional information for stacked chicken enchilada is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 304.9

• Total Fat: 3.0 g
• Cholesterol: 58.2 mg
• Sodium: 818.0 mg
• Total Carbs: 18.2 g
• Dietary Fiber: 4.4 g
• Protein: 38.3 g

stacked chicken enchilada is Mexican cuisine.