Serves: 8
Cook time acc to me: 1 Hour
How difficult was this for me? Not bad at all!
*Note, I did modify the amount of ingredients compared to the original recipe. I found I had leftover veggies because I was only able to do 2 complete layers instead of 3)
3 cups red enchilada sauce
10 corn tortillas
1 (15 ounce) can black beans, rinsed & drained
1 (15 ounce) can whole kernel corn, drained
4 scallions, thinly sliced (green part only)
1 lb shredded cooked chicken (I find boiling chicken the easiest/quickest way)
2.5 cups shredded low-fat Mexican cheese blend
1 avocado, peeled, pitted & diced
1/2 cup loosely-packed chopped fresh cilantro
Preheat oven to 375 degrees F.
Spray 9x13 baking dish with cooking spray
Pour 3/4 cup enchilada sauce in baking dish & spread until the bottom is evenly coated.
Top with a layer of tortillas. You can get creative in your placement. I cut some in half so the entire bottom was covered.
Sprinkle evenly: 1 cup black beans, 1 cup corn, 1/4 of the green onion & 1 1/2 cups shredded chicken (I forgot to photograph the chicken)
Cover the layer with about 3/4 cup shredded cheese
Repeat with a 2nd layer of tortillas, THEN sauce, beans, corn, green onions, chicken & cheese
By this point, I ran out of chicken/beans/corn/space...if you have leftover ingredients by all means make another layer. If not, after the cheese layer, add another layer of tortillas.
Then cover with all remaining sauce
Cover with aluminum foil, then bake for 20 mins. You should have some cheese leftover.
Remove pan, remove foil & cover with remaining cheese.
Bake for an additional 10-12 mins until cheese is golden brown.
Top with avocado & cilantro. Slice & serve!
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