WEEKDAYS 1e|12c|p

Tostada Enchilada Stacker

Camila Alves
|
Servings: 4
|
easy
|
15 to 30 min

This quick & easy enchilada is a great meal for you family tonight!


  • Ingredients
  • step-by-step directions
Ingredients
Tostada Enchilada Stacker
  • 1 tablespoon canola oil
  • 1/2 cup onion (chopped)
  • 1/2 cup Poblano chile (seeded and chopped)
  • 2 cloves garlic (minced)
  • 3 teaspoons chile powder
  • 1 teaspoon salt
  • 1 can diced tomatoes (drained, 14.5 ounces)
  • 1 can tomato sauce (8 ounces)
  • 2 cups rotisserie chicken breast (shredded)
  • 1 cup frozen yellow corn
  • 1 can black beans (rinsed and drained, 15 ounces)
  • 1 cup chicken stock
  • 6 tostadas
  • 8 ounces reduced-fat sharp cheddar cheese (about 2 cups)
  • cilantro sprigs (optional, for garnish)
Directions
  • Place a large nonstick skillet over medium-high heat. Add oil to the pan. Add onion, poblano chile, garlic and cook for 6 minutes or until the vegetables are tender, stirring occasionally.
  • Add the chili powder, salt, tomatoes, and tomato sauce and mix to combine. Using a potato masher, press diced tomatoes until blended into tomato sauce. Add chicken stock and bring to a simmer. Add chicken, corn and beans. Simmer for 20 minutes.
  • In a microwave-safe dish, place one tostada. Add 1/6th of the mixture to the tostada and spread thinly to cover. Add 1/6th of the cheese evenly to cover. Repeat two additional times with the first tostada. Repeat process with remaining tostada shells.
  • Place dish in the microwave and cook on high for 2-3 minutes. Cut each stack into two pieces and garnish with cilantro to serve. 

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