Layered Chicken Enchilada Stacks


Adapted from Personal Chef’s Network

2 Medium bell pepper, red chopped
2 Medium onion chopped
3 Tbls oil, olive
1 rotisserie chicken, meat pulled from bones (should yield about 4 cups)
4 Tbls Silver Service Chef’s Taco Seasoning
1 tsp salt, Kosher
1 1/2 Tbls flour, all-purpose
28 Ounce(wt)s tomatoes, diced
12 Each tortilla, flour or corn, 6-inch
28 Ounce(wt)s beans, refried or black
1 Each pepper, jalapeño diced
1 1/2 Pound cheese, Mexican blend grated
1 Cup sour cream
1 Cup salsa, medium

Tools Needed:
Pyrex Easy Grab 3-Quart Oblong Baking Dish

Sauté peppers and onion in 2 tablespoons oil until tender; set aside.

Saute meat. Mix half the taco seasoning and salt with meat while cooking.

Stir in ½ the onions and pepper mixture; set aside to cool.

Heat 1 tablespoon oil in skillet; mix in flour. Add tomatoes and remaining taco seasoning and salt. Stir until thick. Stir in remaining onions and peppers. Preheat oven to 350 degrees.

Lay 4 tortillas in bottom of pan; spread on some beans, cheese and meat in the center; top with some sauce.

Repeat layers, ending with cheese. Pour any remaining sauce around stacks.

Bake half an hour until cheese is thoroughly melted. Let sit 10 minutes before serving.

Suggested Side: Mexican Corn

TO SERVE: Top with favorite salsa and sour cream and any extra cheese that was left.


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