Chicken and Black Bean Enchilada Stacks are a delicious and healthy take on traditional enchiladas. The recipe involves layering seasoned chicken, black beans, cheese, and tortillas into a stack, which is then baked until the cheese is melted and bubbly. The enchilada stacks are then topped with fresh herbs, salsa, and sour cream for added flavor and texture. This recipe is easy to customize by adjusting the seasoning, adding more or less cheese, or using different types of tortillas. The result is a satisfying and flavorful meal that is perfect for a family dinner or entertaining.

Just call this the lazy girl’s way of getting enchiladas in her mouth! Using the crockpot and layering instead of rolling made these the easiest enchiladas I ever made.

The stack is four layers deep topped with lots of cheese and a dollop of sour cream for serving. The edges of the tortillas get all nice and crispy and everything melds together into a hot, delicious mess.

The crock pot does all the hard work of cooking the chicken until it’s fall apart tender along with diced tomatoes and green chiles, black beans, corn and spices like chili powder and oregano. Five minute rice is mixed in at the end.

The filling is the same exact one from my slow cooker burrito bowls. That’s how much I liked it. I had to make it twice. Are you saying to yourself burrito(?) – but these are enchiladas!?

That’s the great thing about a filling like this! You can use it for whatever you want! When I made the burrito bowls the leftovers went into pan-fried burritos for dinner the next night. It would also make a great pan of baked enchiladas, taquitos or quesadillas.

If you want to make this gluten free swap out the flour tortillas for corn ones. Because corn tortillas are usually smaller you may be able to make two stacks.

Ideas for serving the Chicken and Black Bean Enchilada Stacks, such as:

1. Toppings: Add sour cream, salsa, and/or guacamole on top of the stacks for added flavor and texture.
2. Side Salad: Serve with a side salad of mixed greens, tomatoes, and avocado. Drizzle with a lime vinaigrette for a fresh and bright flavor.
3. Grilled Vegetables: Add grilled zucchini, bell peppers, and onions to the stacks to make the dish more hearty and nutritious.
4. Rice and Beans: Serve with a side of Mexican rice and black beans for a classic combination.
5. Margaritas: Pair with a refreshing margarita or cold beer to complete the meal.

Chicken and Black Bean Enchilada Stacks are not only delicious but also nutritious. Here are some of the health benefits of the ingredients in the recipe:

1. Chicken: Chicken is a great source of lean protein. It is also rich in essential nutrients such as vitamin B6 and niacin, which can help support healthy brain function and energy levels.
2. Black Beans: Black beans are a high-fiber food that can help promote digestive health and lower the risk of heart disease. They are also a good source of plant-based protein, iron, and magnesium.
3. Vegetables: Vegetables such as bell peppers, onions, and tomatoes are rich in vitamins, minerals, and antioxidants. These nutrients can help support immune function, reduce inflammation, and promote overall health.
4. Herbs and Spices: The recipe calls for a variety of herbs and spices, such as cumin, oregano, and cilantro, which not only add flavor but also provide numerous health benefits. For example, cumin has been shown to have anti-inflammatory and antioxidant effects, while cilantro can help reduce blood sugar and cholesterol levels.
5. Cheese: While cheese is high in fat and calories, it is also a good source of calcium and protein. Moderation is key when consuming cheese, but it can add flavor and texture to a dish like Chicken and Black Bean Enchilada Stacks.

Overall, Chicken and Black Bean Enchilada Stacks are a great way to incorporate healthy ingredients into a delicious meal that everyone will enjoy.

CHICKEN AND BLACK BEAN ENCHILADA STACKS

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Serves: 8 servings Prep Time: 25 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Filling:
• 1 (11 ounce) can Ro-tel tomatoes and green chiles
• 1 cup chicken broth
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 4 boneless skinless chicken breasts (about 1 + 1/2 pounds)
• 1 (15-ounce) can black beans, drained and rinsed well
• 1 cup fresh or frozen corn
• 1 cup instant white or brown rice
• Stacks:
• 5 (10-inch) flour tortillas
• 2 cups shredded sharp cheddar cheese
• sour cream, for serving

Instructions

Assembly:

In a 4 or 5 quart slow cooker stir the Ro-tel, broth and all the seasonings together.
Add the chicken breasts, beans and corn.
Cook on high 3 - 4 hours or low 5 - 6 hours.
Remove the chicken breasts to a cutting board and shred or cut into bite-size pieces. Stir back into the slow cooker.
Cook the rice according to package directions and stir it into the slow cooker.
If there's a lot of liquid left take the lid off the pot and let it cook off.
Preheat oven to 400 degrees F. Grease a large baking sheet (wide enough to fit the tortillas).
Place one tortilla in the center of the baking sheet. Spread 1/4 of the filling out evenly almost to the edges. Sprinkle with 1/3 cup cheese. Top with another tortilla and repeat the process 3 more times.
Top the last layer of filling with a tortilla and sprinkle with the rest of the cheese. Bake 20 minutes.
Remove from oven and let set 5 minutes. Slice it like a pie and serve with a dollop of sour cream.