9- flour tortillas
3/4 cup corn
3/4 cup black beans
1/4 cup chopped yellow onion
1/4 cup chopped black olives
1- garlic clove, minced
1 cup mexican rice (recipe below, or you can use juts white rice)
2 cups shredded cheddar cheese
2-3 cups of chopped chicken (precooked rotisserie chickens are great to use)
1- McCormick Enchilada sauce packet
1- 8oz. can of tomato sauce
sour cream, for garnish
1- lime, for garnish
Preheat oven 350....
- If you are not using a rotisserie chicken from the market, cook your chicken and chop it up once it has cooled slightly.
- If you are making with Mexican Rice (recipe below) or white rice, make and set aside.
- In a large bowl combine, corn, black beans, onion, olives, garlic, rice and chicken. Mix all together and set aside
- In a large sauce pan add together, enchilada sauce packet (directions to make sauce are on the back) tomato sauce and water.... Stir and bring to a boil. Once that has ticken, turn heat on low and set side.
- In a lightly greased pie dish (use pam) lay two tortillas down, take the third tortilla and fold in half, break apart and lay half the tortilla on one side and the other half on the other, this way your pie dish bottom is completely covered.
- Once the tortillas are down spread some of the ingredients from step #3 on top, layer on some cheese and pour some enchilada sauce over top. Repeat this step 2 more times
- Bake for 10-15 min. Until all the cheese is melted and dish is warmed through....
Mexican Rice Recipe:
3 Tbsp. veg. oil
1 cup uncooked rice
1 tsp. garlic, minced
1/2 tsp. ground cumin
1/4 cup chopped yellow onion
1/2 cup tomato sauce
2 cups chicken broth
Heat oil in a large saucepan and add rice. Cook stirring constantly, until puffed and golden. While rice is cooking sprinkle with cumin. Stir in onions and garlic and cook until tender. Stir in tomato sauce and chicken broth. Bring to a boil. Reduce heat to low, cover and simmer for 20-25 min. Fluff with a fork.
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