Stacked Enchiladas With Shredded Chicken, Veggies, Tomatillo Sauce, and Cheese

These stacked enchiladas are a vibrant and hearty dish, perfect for a comforting meal.

Layers of soft tortillas are filled with tender shredded chicken, sautéed veggies, and a creamy black bean filling, all smothered in homemade tomatillo sauce and melted cheese.

It’s a great way to enjoy classic enchilada flavors with a fresh twist, and the stacked style makes it even more flavorful as the layers meld together during baking.

Why You’ll Love This Recipe:

People will love this recipe because it combines bold flavors and textures in every bite.

The creamy black bean filling adds richness and a bit of tang from the salsa and cream cheese, while the shredded chicken and sautéed veggies offer heartiness and freshness.

The homemade tomatillo sauce gives a zesty kick that perfectly complements the melted cheese.

Plus, the stacked enchilada style makes it easier to assemble than traditional rolled enchiladas, and the layers of flavor get better as they bake together.

It’s a delicious, comforting, and customizable dish that’s perfect for family dinners or gatherings.

Key Ingredients:

Shredded chicken for a tender, flavorful base

Corn tortillas as the perfect vehicle for stacking and layering

Homemade tomatillo sauce for a tangy, zesty kick

Black bean filling with cream cheese, salsa, and roasted red peppers for a creamy texture and depth of flavor

Sautéed bell peppers, onions, and zucchini to add freshness and a slight crunch

Shredded cheese (cheddar or Monterey Jack) to bring all the layers together with melty goodness.

Stacked Enchiladas With Shredded Chicken, Veggies, Tomatillo Sauce, and Cheese

Ingredients:

For the enchiladas:

2 cups cooked, shredded chicken (rotisserie chicken works well)

10-12 corn tortillas (or flour if you prefer)

2 cups homemade tomatillo sauce (or store-bought if you’re short on time)

1 cup shredded cheese (cheddar, Monterey Jack, or a mix)

1/2 cup diced onions

1 cup sliced bell peppers (any color)

1/2 cup diced zucchini (optional)

Fresh cilantro for garnish

For the filling (as you mentioned):

1-1/2 cups black beans (rinsed and drained)

1/2 cup prepared salsa

6 tablespoons cream cheese (reduced fat or plant-based)

1/4 cup jarred roasted red peppers, chopped

2 green onions, chopped

2 tablespoons chopped cilantro

Instructions:

Prepare the filling: In a food processor, combine the black beans, salsa, cream cheese, roasted red peppers, green onions, and cilantro. Blend until smooth and creamy. Set aside.

Cook the vegetables: In a skillet over medium heat, sauté the diced onions, bell peppers, and zucchini (if using) until softened, about 5-7 minutes. Season with salt and pepper to taste.

Assemble the stacked enchiladas:

Preheat your oven to 375°F (190°C).

Lightly grease a 9×13 baking dish.

Heat the tortillas in a skillet for a few seconds on each side to make them pliable.

Start by spreading a thin layer of tomatillo sauce at the bottom of the dish.

Place a tortilla on top, then spread a layer of the black bean filling on the tortilla.

Add a layer of sautéed veggies, followed by a sprinkle of shredded chicken and a little shredded cheese.

Repeat the layers, finishing with a tortilla on top, then pouring the remaining tomatillo sauce over the top, and sprinkling with cheese.

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Bake the enchiladas: Cover the dish with aluminum foil and bake for 20-25 minutes, until the cheese is melted and bubbly. If you want a golden, crispy top, remove the foil for the last 5-10 minutes of baking.

Serve: Garnish with fresh cilantro and serve with a side of rice or a simple salad.

Enjoy your stacked enchiladas!

Notes:

Customizable filling: You can swap out the shredded chicken for ground beef, turkey, or even a vegetarian filling like black beans or tofu for a plant-based option.

Tomatillo sauce: If you’re short on time, store-bought tomatillo sauce can be used, but homemade gives the dish a more vibrant, fresh flavor.

Veggie options: Feel free to add or substitute other vegetables such as corn, spinach, or mushrooms to suit your taste or based on what you have on hand.

Layering tip: Be sure to slightly overlap the tortillas when layering for better structure and a more uniform bake.

Make ahead: This dish can be assembled ahead of time, covered, and stored in the fridge for a few hours or overnight before baking.

Add spice: For a bit of heat, you can mix in some diced jalapeños into the filling or top the dish with a drizzle of hot sauce before serving.

Serving idea: These stacked enchiladas are great served with a side of guacamole, sour cream, or a light salad for a well-rounded meal.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas, but corn tortillas tend to hold up better and provide a more authentic flavor and texture.

If you use flour tortillas, consider slightly toasting them in a pan to prevent them from becoming too soft when baked.

Can I make the tomatillo sauce ahead of time?

Absolutely! You can make the tomatillo sauce a day or two in advance and store it in the refrigerator. Just reheat it before assembling the enchiladas for the best flavor.

How can I make this recipe vegetarian?

To make this dish vegetarian, simply swap the shredded chicken for a combination of black beans, corn, or sautéed mushrooms.

You can also add extra vegetables like zucchini, spinach, or bell peppers for more texture and flavor.

Can I freeze these stacked enchiladas?

Yes, these enchiladas freeze well! Assemble the dish, but don’t bake it.

Instead, cover it tightly with foil and freeze for up to 3 months.

When ready to bake, thaw it in the fridge overnight and then bake as directed, adding an extra 10-15 minutes of cook time.

How can I make this recipe spicier?

If you like spice, you can add diced jalapeños or a few dashes of hot sauce into the black bean filling or sprinkle some chili powder or cayenne pepper into the tomatillo sauce.

You can also top the enchiladas with fresh chopped serrano peppers or a drizzle of spicy salsa before serving.

Do I need to cook the tortillas before layering them?

No, you don’t have to cook the tortillas before layering them.

However, warming them slightly in a skillet for 20-30 seconds per side can make them more pliable and help prevent them from tearing when stacking.

This also enhances the flavor.

Can I use store-bought tomatillo sauce instead of homemade?

Yes, store-bought tomatillo sauce can save time, but homemade gives the dish a fresher, more vibrant flavor.

If you use a jarred version, opt for one with minimal added sugar and preservatives for the best taste.

How do I prevent the filling from being too runny?

To prevent the filling from being too runny, make sure the black beans are well-drained and the cream cheese is softened.

If it’s still too watery, you can add a little extra cream cheese or a thickening agent like a spoonful of flour to help it firm up.

Can I make the enchiladas spicier?

Yes! To spice them up, you can add chopped jalapeños or serrano peppers to the filling, stir in some hot sauce into the tomatillo sauce, or top the dish with a few dashes of chili flakes.

Adjust the heat level based on your preference.

How do I store leftover stacked enchiladas?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat in the oven at 350°F for 15-20 minutes, covered with foil to keep the tortillas from drying out.

You can also freeze leftovers for up to 3 months.

Just be sure to let them cool completely before freezing.