Easy Stacked Chicken Enchiladas

Sometimes the perfect recipe shows up just when you need it.

That’s what happened with these Easy Stacked Chicken Enchiladas. I was trying to figure out what to do with some leftover grilled chicken and corn tortillas when a recipe arrived in my email inbox.

A quick look at the ingredients confirmed I had everything I needed, so I made it for dinner that very day.

These easy enchiladas are layered like a Mexican lasagna, with tender chicken, black beans, corn tortillas, enchilada sauce, picante sauce (affiliate link) and melted cheddar cheese.

There’s no rolling, no complicated preparation and no need to cook a separate filling.

Just layer everything in a pie plate (affiliate link) and bake until hot and bubbly.

Why You’ll Love These Stacked Chicken Enchiladas

• Easy to make. No rolling individual enchiladas.
• Great for leftover chicken. A delicious way to use cooked chicken or rotisserie chicken.
• Just seven ingredients. All easy-to-find supermarket staples.
• No skillet required. The chicken is already cooked, so there’s no need to prepare a separate filling.
• WW-friendly. Made with chicken breast, black beans, corn tortillas and reduced-fat cheese.
• Perfect for a small household. Baked in a 9-inch pie plate (affiliate link) rather than a large casserole dish (affiliate link).

Ingredients You’ll Need

Here’s what goes into these easy stacked chicken enchiladas.

• Cooked chicken breast: Shredded or chopped. Leftover grilled chicken or rotisserie chicken works beautifully.
• Black beans: Canned, rinsed and drained. They add flavor, texture and make the filling more satisfying.
• Green onions: Add a little freshness and mild onion flavor.
• Enchilada sauce: Gives the dish its familiar enchilada flavor.
• Picante sauce (affiliate link): Adds tomato flavor and a little zip. Use mild, medium or hot according to your preference.
• Corn tortillas: The base for the layers. I use small 6-inch tortillas.
• Reduced-fat cheddar cheese: Melts over the layers and adds just the right amount of cheesy goodness.

How to Make Easy Stacked Chicken Enchiladas

These are surprisingly simple to assemble.

Step 1: Preheat the Oven

Preheat your oven to 350°F.

Lightly coat a 9-inch pie plate with nonstick cooking spray.

I used my toaster oven because it’s large enough to hold the pie plate. No need to heat up the big oven!

Step 2: Mix the Chicken Filling

In a medium bowl, stir together the cooked chicken, black beans and sliced green onions.

Set aside.

Step 3: Combine the Sauces

In another bowl, stir together the enchilada sauce and picante sauce.

Step 4: Assemble the Layers

Dip one corn tortilla into the sauce mixture, coating both sides.

Place it in the prepared pie plate.

Top with one-third of the chicken and bean mixture and ¼ cup of the shredded cheese.

Repeat twice more, making three layers of tortilla, filling and cheese.

Finish with the fourth tortilla, the remaining sauce and cheese.

Step 5: Bake

Cover with foil and bake for 20 to 30 minutes, until heated through and the cheese is melted.

The casserole should be hot throughout.

Step 6: Slice and Serve

Let stand for a few minutes, then cut into wedges and serve.

Add a little extra picante sauce, chopped cilantro or your favorite toppings, if desired.

A Few Simple Changes Made This Recipe Even Easier

The original recipe, which I adapted from Taste of Home (affiliate link), called for sautéing chopped bell pepper and garlic in oil before assembling the enchiladas.

I skipped that step.

I figured the enchilada sauce and picante sauce would provide plenty of flavor, and I liked the idea of not having to turn on the stove or dirty another skillet.

I also adjusted the proportions of the sauces and used reduced-fat cheddar cheese to lighten things up a little.

The result was easy, flavorful and satisfying.

I’ll definitely be making these again whenever I have leftover cooked chicken and a few corn tortillas to use up.

Easy Variations and Substitutions

Use rotisserie chicken. This is one of the easiest ways to make the recipe.

Substitute cooked turkey. Leftover turkey would work just as well as chicken.

Try a different cheese. Monterey Jack or a reduced-fat Mexican cheese blend would be delicious.

Add vegetables. If you have leftover sautéed peppers, onions or zucchini, stir a little into the chicken filling. Corn would be another nice addition.

Make it spicier. Use hot picante sauce or add a few chopped jalapeños.

Use more beans. Replace some of the chicken with additional black beans for a more bean-forward casserole.

Add toppings. Chopped tomatoes, cilantro, green onions, shredded lettuce, avocado or a spoonful of plain Greek yogurt are all good choices.

What to Serve with Stacked Chicken Enchiladas

Because these enchiladas already include chicken, beans, tortillas and cheese, I usually keep the sides simple.

A tossed green salad is one of my favorite choices.

Other easy options include:

• Sliced tomatoes and avocado
• Steamed or roasted zucchini
• Rice or cauliflower rice
• Roasted corn

A little extra salsa or picante sauce on the side is nice, too.

How Many Calories and WW Points?

According to my calculations, each serving has 230 calories and 3 WW Points. To see your WW Points for this recipe and to track it in the WW app, Click here! (You must be logged into WW on a smartphone or table.)
5 PointsPlus (Old plan)

If you’ve made this Chicken Enchiladas, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Source: adapted from Taste of Home

More Easy Mexican-Inspired Recipes You’ll Love

If you enjoy these easy stacked chicken enchiladas, here are a few more simple recipes to try:

• 5-ingredient Chicken Enchiladas Verdes – Made with rotisserie chicken, here’s a simple weeknight dinner that’s flavorful, satisfying, and WW-friendly.
• Ground Beef Enchilada Casserole – Another easy layered casserole with seasoned ground beef, refried beans, salsa and cheese.
• WeightWatchers Taco Soup – A hearty, flavorful soup that’s easy to make on the stovetop or in the slow cooker.
• Mom’s Crock Pot Chicken Tortilla Soup with Black Beans – A comforting soup made with chicken, beans and familiar Mexican-inspired seasonings.
• WeightWatchers Cheese and Black Bean Nachos – A quick, satisfying choice when you’re craving something cheesy and crunchy.
• Crock Pot Taco Fillings – Easy ideas for taco night.
• Easy Mexican Skillet Pizza – A simple tortilla-based dinner with Mexican-inspired flavors.

I love it when a recipe helps me turn a few leftovers into something that feels like an entirely new meal.

These stacked chicken enchiladas are a perfect example.

If you make them, I’d love to hear how they turned out and whether you added any of your own favorite ingredients.