Ingredients: |
Ingredients: INGREDIENTS:
3 cups red enchilada sauce [I make my own, but store bought – Rosarita brand works fine.]
16 corn tortilla [cut in half]
2 [15 oz] cans black beans, rinsed and drained
1 [15 oz] can whole kernel corn, drained
1 ½ cups salsa [I used mild—your choice]
1 bunch scallions [green onions] thinly sliced
4 cups [about 1.5 pounds] chopped chicken
3 cups shredded Monterey Jack or Mexican Blend Cheese [I use pepper jack myself along with the Mexican blend]
1 avocado, peeled, pitted and diced
½ cup loosely-packed chopped cilantro [I do NOT use this as I do not like cilantro and it comes out fine]
Sour cream if you would like as garnish too
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Directions: |
Directions:Preheat oven to 375 F. Grease a 9x13 pan
Pour about ¾ cup enchilada sauce in the pan and spread until the bottom of the dish is covered. Top with a lay of about 8 tortilla halves [I put the straight side against the side the pan and work my way around then put the last two halves in the middle and it pretty much covers it.
Sprinkle evenly with about 1 cup black beans, ½ cup corn, some green onions and ½ cup salsa. Next sprinkled with a heaping cup of chopped chicken and about ¾ cup of shredded cheese.
REPEAT with a second layer of tortillas, then sauce, then beans, corn, green onions, salsa, chicken and cheese and then a final layer.
Then finish with a layer of tortillas and sauce [reserving about ¾ cup cheese to add partway through baking. Cover the pan with foil [spray the foil so it doesn’t stick] and bake for 20 minutes.
Remove pan and remove foil. Sprinkle the top of the enchiladas evenly with the remaining ¾ cup of cheese, then return to oven UNCOVERED and bake for another 10 minutes, or until cheese is melted. Remove pan and sprinkle with avocado, cilantro, and remaining green onions. Serve warm. [I used a pan that was a little smaller than 9x13 and it turned out fine. This is excellent the second day and heats up well. I mixed sour cream with some extra salsa and used on the top of each serving—very good. |
This recipe for Stacked chicken enchiladas- grandma Kendro is from