Easy Stacked Chicken Enchiladas

7 35 308
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 4
Easy Stacked Chicken Enchiladas
Health Highlights


1 cup shredded Chicken, cooked
1 cup Black beans, canned (rinsed and drained)
1/3 cup Green onion (thinly sliced)
1/4 cup Enchilada sauce, canned
3/4 cup Salsa, ready-to-serve (can use picante sauce)
4 medium tortilla(s) Tortilla, corn
1 cup shredded Cheddar cheese, reduced fat (18%)


Preheat oven to 350 degrees. (I used my toaster oven since it's large enough to hold a 9-inch pie plate).

Coat a 9-inch pie pan with nonstick cooking spray and set it aside.

In a bowl, stir together the chicken, black beans and green onions. Set aside. In another large bowl, stir together the enchilada and picante sauces.

Coat both sides of one tortilla with the sauce mixture and place it in the prepared pie plate. Top with ⅓ of the chicken mixture and ¼ cup cheese. Repeat layers twice. Top with remaining tortilla, sauce and cheese.

Cover and bake at 350° for 20 to 30 minutes or until heated through. Cut into wedges and serve.

* Weight Watchers Friendly

Nutrition Facts

Per Portion

Calories 308
Calories from fat 109
Calories from saturated fat 48
Total Fat 12.1 g
Saturated Fat 5.3 g
Trans Fat 0.2 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 3.8 g
Cholesterol 50 mg
Sodium 863 mg
Potassium 488 mg
Total Carbohydrate 30 g
Dietary Fiber 7.3 g
Sugars 2.8 g
Protein 23.1 g

Dietary servings

Per Portion

Grain 0.9
Meat 0.5
Meat Alternative 0.3
Milk Alternative 0.6
Vegetables 1.0

Energy sources


Meal Type(s)