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Chicken Enchilada Stack

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Course All Recipes, Dinner
Cuisine All, Crockpot, Poultry
Calories 295 kcal


  • 1 tsp canola oil
  • 1 cup onion chopped
  • 1/2 cup seeded poblano chile chopped
  • 2 garlic cloves minced
  • 1 1/2 tsp chipotle chile powder
  • 14.5 oz canned diced tomatoes drained
  • 8 oz canned tamato sauce with basil,garlic, and oregano
  • cooking spray
  • 2 cups rotisserie chicken breast shredded
  • 1 cup baby white and yellow corn frozen
  • 15 oz canned black beans rinsed and drained
  • 5 8-inch corn or flour tortillas
  • 2 cups reduced-fat sharp chedder cheese shredded
  • Cilantro sprigs (Optional)


  • 1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, poblano chile, and garlic to pan; cook 6 minutes or until vegetables are tender, stirring frequently
  • 2. Stir in chile powder, tomatoes, and tomato sauce. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture
  • 3. Coat a 5-quart round electric slow cooker with cooking spray; place 3 tablespoons tomato mixture in bottom of slow cooker. Combine remaining tomato mixture, chicken, corn, and beans
  • 4. Place one tortilla on sauce in slow cooker; pour 1 cup chicken mixture over tortilla; sprinkle with 1/3 cup cheese. Top with another tortilla. Repeat procedure with remaining chicken mixture, tortillas, and cheese. Cover and cook on LOW for 2 hours or until cheese melts and edges are lightly browned. Garnish with cilantro, if desired. Cut into 8 wedges


Calories: 295kcalCarbohydrates: 30.5gProtein: 24gFat: 10.3g
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