Stacked Enchilada

• 2/3 cup chopped green pepper
• 2 teaspoons canola oil
• 1 garlic clove, minced
• 1 cup shredded cooked chicken
• 1 cup canned black beans, rinsed and drained
• 1/3 cup thinly sliced green onions
• 1/2 cup enchilada sauce
• 1/2 cup picante sauce
• 4 corn tortillas (6 inches)
• 1 cup shredded cheddar cheese
• Sour cream and shredded lettuce, optional

1. In a large skillet, saute pepper in oil for 3 minutes. Add garlic and cook 2 minutes longer or until pepper is crisp-tender. Stir in the chicken, beans and onions; heat through. Transfer to a bowl and keep warm.
2. In the same skillet, combine enchilada and picante sauces. Coat both sides of one tortilla with sauce mixture; place in a greased 9-in. pie plate. Top with a third of the chicken mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla, sauce and cheese.
3. Cover and bake at 350u0b0 for 18-22 minutes or until heated through. Remove to a serving plate and cut into wedges. Serve with sour cream and lettuce if desired.

green pepper, canola oil, garlic, chicken, black beans, green onions, enchilada sauce, picante sauce, corn tortillas, cheddar cheese, sour cream

Taken from www.tasteofhome.com/recipes/stacked-enchilada/ (may not work)