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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I got the idea for this recipe one day when I was eating southwestern eggrolls at a resturaunt. It has most of the same ingredients with a little twist. Ingredients:
2 tablespoons olive oil |
2 (8 count) packages flour tortillas |
3 chicken breasts |
3 (8 ounce) cans enchilada sauce |
1 (8 ounce) can stewed tomatoes |
1 red onion |
1 red bell pepper |
1/2 tablespoon cumin |
1/2 tablespoon cayenne pepper |
2 teaspoons chili powder |
2 cups frozen corn |
1 (8 ounce) can black beans |
1 (8 ounce) can kidney beans |
1 cup frozen spinach |
2 (12 ounce) bags sharp cheddar cheese |
Directions:
1. Cook chicken breasts and shred or cube then set aside. Preheat oven to 400 degrees.
2. Blend can of stewed tomatoes and enchilada sauce in a blender until smooth. In a large pot, heat olive oil and saute red onion and bell pepper until tender. Add the enchilada sauce, corn and spinach then simmer for 3-4 minutes. Drain and rinse beans. Then add seasonings, chicken, and beans. Simmer for about 5 minutes. Finally, add about 2 hand fulls of cheese.
3. Have a casserole dish ready and begin assembling. First lay down a layer of tortillas, then a layer of the mixture. Continue this ending with a layer of tortillas on top. Put a generous layer of cheese on top.
4. Place casserole in the oven for 20 minutes or until cheese is golen brown.
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