40 minutes
A delicious layered dish with shredded chicken, black beans, salsa verde, and cheese, baked to perfection.
Canola Oil, for greasing
tablespoons
Shredded Cooked Chicken, finely shredded
cups
Black Beans, drained and rinsed
0 oz
White Onion, minced
cups
Jalapeño, seeded and minced
each
Fresh Cilantro, finely chopped, plus leaves for sprinkling
cups
to taste
to taste
Corn Tortillas
each
Roasted Salsa Verde
cups
Pepper Jack Cheese, shredded
cups
Hot Sauce, for serving
to taste
1. Prepare for Baking
Preheat your oven to 425°F and prepare a large rimmed baking sheet lined with aluminum foil. Lightly grease the foil with canola or vegetable oil to prevent sticking.
2. Mix the Filling
In a large bowl, combine the shredded chicken, black beans, minced onion, jalapeño, and chopped cilantro. Season this mixture with kosher salt and freshly ground black pepper to enhance the flavors. Stir everything together until well mixed, ensuring the ingredients are evenly distributed.
3. Layer the Enchiladas
Place four corn tortillas on the prepared baking sheet. Over these, spread 1 cup of Roasted Salsa Verde, then top with half of the chicken mixture and a third of the shredded pepper Jack cheese. Continue the layering process with the remaining ingredients, using the remaining eight corn tortillas, 2 cups of salsa verde, the rest of the chicken mixture, and finishing with the remaining cheese.
4. Bake the Enchilada Stacks
Transfer the baking sheet to the oven and bake the enchilada stacks for about 15 minutes, or until the cheese has melted and the tops are lightly browned.
5. Rest and Serve
Once done, let the stacks stand for about 10 minutes. Use a large spatula to serve, and sprinkle with fresh cilantro leaves and a dash of hot sauce if desired.
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