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Spicy Enchilada Stacks

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INGREDIENTS

  • 1 (16 oz.) can no salt added black beans, rinsed and drained
  • 1 (10 oz.) pkg. frozen corn kernels, thawed or 2 cups fresh corn cut from cobs*
  • 2 cups (8 oz.) Sargento® ChefStyle Shredded Pepper Jack Cheese, divided
  • 1/3 cup plus 2 Tbsp. chopped fresh cilantro, divided
  • 1 (10 oz.) can enchilada sauce
  • 12 (6 inch) corn tortillas
 

DIRECTIONS

  • 1

    Mix beans, corn, 1-1/2 cups cheese and 1/3 cup cilantro in a large bowl.

  • 2

    Place enchilada sauce in a pie plate or baking dish. Working with 1 tortilla at a time and using tongs, dip tortilla into sauce to coat one side with sauce. Let excess sauce drip back into plate. Place sauce side up on a foil-lined cookie sheet or large baking sheet that has been sprayed with cooking spray. After 4 tortillas are on sheet, top each with 1/2 cup of the bean mixture, spreading to edges. Repeat coating 4 more tortillas with enchilada sauce, placing them sauce side up directly over the bean mixture. Spoon remaining bean mixture evenly over stacked tortillas. Top with remaining 4 tortillas sauce sides up; spoon any remaining sauce from dish over tops of tortilla stacks.

  • 3

    Bake in preheated 375°F oven 10 minutes. Sprinkle with remaining cheese. Bake 5 minutes more or until heated through. Top with remaining 2 tablespoons cilantro.

Spicy Enchilada Stacks
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SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Yield: Serves: 4

HELPFUL HINTS

  • *Variation: Decrease corn to 1 cup and add 1 cup shredded or diced cooked chicken.
 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 561

Total Fat 19.4g

Saturated Fat 9.9g

Trans Fat 0.2g

Polyunsaturated Fat 0.3g

Cholesterol 50mg

Sodium 1119mg

Carbohydrates 74g

Protein 25g

Dietary Fiber 13g

Vitamin A 60%

Vitamin C 7%

Calcium 581%

Iron 4%