Wednesday, September 22, 2010
2 tablespoons vegetable oil
1 (19-ounce) can enchilada sauce
1 (16-ounce) can black beans, rinsed and drained
1 (14 1/2-ounce) can diced tomatoes with jalapenos
1 (11-ounce) can Mexican-style corn, drained
1 teaspoon fajita seasoning or chili powder (use a little less if serving to kids or if you don't want it that spicy!)
1 teaspoon ground cumin
1 (10-ounce) package 6-inch corn tortillas
3 cups chopped cooked chicken* (I used ground beef. . . see below)
3 cups (12 ounces) shredded Mexican four-cheese blend
Saute onion in hot oil in a large skillet over medium-high heat until tender. Stir in next 6 ingredients. Reduce heat to low, and cook, stirring often, 5 minutes or until thoroughly heated.
Spoon one-third of sauce mixture in bottom of a lightly greased 13- x 9-inch baking dish. Layer with one-third of tortillas, half of chicken, and 1 cup cheese. Repeat layers with one-third each of sauce mixture and tortillas, remaining chicken, and 1 cup cheese. Top with remaining tortillas, sauce mixture, and 1 cup cheese.
Bake at 350° for 15 to 20 minutes or until golden and bubbly. Prep: 15 min., Bake: 20 min.
*2 pounds lean ground beef, cooked, may be substituted.
Southern Living, JUNE 2002