Layered Chicken Enchilada

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Layered Chicken Enchilada


1 Tablespoon Vegetable Oil
Six 6” Soft Corn Tortillas
1 1/2 Cups Frontera Enchilada Sauce
1 Cup Shredded Cooked Chicken
1/2 Cup Sour Cream
1 Cup Mixture of Shredded Cheese
1/2 Cup Cooked Organic Black Beans
1/4 Cup Fresh Cilantro Leaves


Preheat oven to 375 Degrees.

  1. Heat vegetable oil in a large frying pan over medium heat.
  2. Cook each tortilla for about 15 seconds on each side.
  3. Spray baking dish with cooking spray and spread 1/2 cup of Frontera Enchilada Sauce over the bottom of the dish.
  4. Place 3 of the tortillas in the dish.
  5. Top with 1/3 of the shredded chicken, black beans, cilantro leaves and then sour cream.
  6. Next, top with the remaining Frontera Enchilada Sauce, then 1/3 of the cheese.
  7. Repeat layers ending with the cheese.
  8. Bake 30 to 35 minutes.