Stacked Enchiladas
|
| Easy, yummy, way to use leftover cooked beef or poultry. |
Time
prep 0:30
total 1:15
Ingredients
| 6 | 6-inch corn tortillas | | 1/2 | md. onion, chopped | | 1 | green bell pepper, chopped | | 1 clove | garlic, finely chopped | | 1 tbsp. | olive oil | | 1 can | black beans, drained | | 1 can | enchilada sauce | | 1-1/2 to 2 cup | leftover cooked meat | | 2 cups | shredded cheese | | sliced avocado | | sour cream | | salsa |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Preheat oven to 350 degrees. Grease an 8 inch square baking pan.
Saute chopped vegetables in the oil until onions are wilted and beginning to brown.
Fold 3 tortillas into quarters and break. Spread 2 tablespoons enchilada sauce in the bottom of the pan. Place 4 tortilla quarters into the corners of the pan and a whole tortilla in the middle. Layer on half the sauteed vegetables, half the cooked meat, half the black beans, and 1/3 of the cheese. Drizzle on 2 tablespoons sauce.
Repeat. Add a final layer of tortillas, the rest of the sauce and the rest of the cheese.
Bake 45 minutes or until heated through. Serve with avocado, sour cream, and salsa.
Author's Comments
I created this using leftover turkey. I've also made it with cooked ground beef, cooked mild Italian sausage, cooked chicken, and even leftover cooked cod! I've added leftover corn and mushrooms, too. Yum!
Similar Recipes
casserole, enchilada, tortilla