 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
This recipe is from an old Southern Living magazine, ca. 2002. I've used this numerous times with much success. Ingredients:
1 medium onion, chopped |
2 tablespoons vegetable oil |
1 (19 ounce) can enchilada sauce |
1 (16 ounce) can black beans, rinsed & drained |
1 (14 1/2 ounce) can diced tomatoes with jalapenos |
1 (11 ounce) can mexican-style corn, drained |
1 teaspoon fajita seasoning mix or 1 teaspoon chili powder |
1 teaspoon cumin |
1 (10 ounce) package 6-inch corn tortillas |
3 cups chopped cooked chicken (** see note) |
12 ounces shredded four-cheese mexican blend cheese |
Directions:
1. Saute onion in hot oil in a large skillet over medium-high heat until tender.
2. Stir in next 6 ingredients.
3. Reduce heat to low, and cook, stirring often, 5 minutes or until thoroughly heated.
4. Spoon one-third of sauce mixture in bottom of a lightly greased 13x9-inch baking dish.
5. Layer with one-third of tortillas, half of chicken, and 1 cup cheese.
6. Repeat layers with one-third each of sauce mixture and tortillas, remaining chicken, and 1 cup cheese.
7. Top with remaining tortillas, sauce mixture and 1 cup cheese.
8. Bake at 350 degrees for 15 to 20 minutes or until golden and bubbly.
9. **NOTE:2 pounds cooked lean ground beef, may be substituted.
|
|