Spicy Enchilada Stacks

Prep Time: 15 min  |  Cook Time: 15 min  |  Servings: 4  |  Calories: 570
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Spicy Enchilada Stacks
Prep Time
15 min
Cook Time
15 min

Enchilada stacks make a perfect meal with tons of flavors like black beans mixed with corn, Sargento® Shredded Pepper Jack Cheese and chopped cilantro along with your favorite enchilada sauce for that authentic Mexican flavor you crave.

  • 1 (16 oz.) can no salt added black beans, rinsed and drained
  • 1 (10 oz.) pkg. frozen corn kernels, thawed or 2 cups fresh corn cut from cobs*
  • 2 cups (8 oz.) Sargento® Shredded Pepper Jack Cheese, divided
  • 1/3 cup plus 2 Tbsp. chopped fresh cilantro, divided
  • 1 (10 oz.) can enchilada sauce
  • 12 (6 inch) corn tortillas
  1. Mix beans, corn, 1-1/2 cups cheese and 1/3 cup cilantro in a large bowl.
  2. Place enchilada sauce in a pie plate or baking dish. Working with 1 tortilla at a time and using tongs, dip tortilla into sauce to coat one side with sauce. Let excess sauce drip back into plate. Place sauce side up on a foil-lined cookie sheet or large baking sheet that has been sprayed with cooking spray. After 4 tortillas are on sheet, top each with 1/2 cup of the bean mixture, spreading to edges. Repeat coating 4 more tortillas with enchilada sauce, placing them sauce side up directly over the bean mixture. Spoon remaining bean mixture evenly over stacked tortillas. Top with remaining 4 tortillas sauce sides up; spoon any remaining sauce from dish over tops of tortilla stacks.
  3. Bake in preheated 375°F oven 10 minutes. Sprinkle with remaining cheese. Bake 5 minutes more or until heated through. Top with remaining 2 tablespoons cilantro.

Serving Size 4

Calories 570

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 21.00g 30%
Sat. Fat 9.90g 50%
Mono Unsat. Fat 0.10g
Poly Unsat. Fat 0.20g
Cholesterol 50mg 17%
Sodium 991mg 47%
Total Carbohydrate 75g 25%
Dietary Fiber 12g 52%
Sugars 0g
Protein 24g
Vitamin A 60RE
Vitamin C 7mg 12%
Calcium 431mg 58%
Iron 5mg 22%