INGREDIENTS:
*3
cups red enchilada sauce
*16 corn tortillas, halved
*2 (15 ounce) cans black beans, rinsed and
drained
*1 (15 ounce) can whole kernel corn, drained
*6 scallions (green onions), thinly sliced
*4 cups (about 1.5 pounds) shredded cooked
chicken
*3 cups shredded Monterrey Jack or Mexican blend
cheese
*1 avocado, peeled, pitted and diced
*1/2
cup loosely-packed chopped fresh cilantro
making:
1- Heat oven to 375 degrees F. Prepare a 9x13-inch
baking dish with cooking spray.
2- Pour about 3/4 cup enchilada sauce in the baking
dish, and spread until the bottom of the dish is coated. Top with a layer of
about 8 tortilla halves so that the entire dish is covered. Sprinkle evenly
with about 1 cup black beans, 1/2 cup corn and a fourth of the green onions.
Then sprinkle with a heaping cup of the chicken, and about 3/4 cup shredded
cheese. Repeat with a second layer of tortillas, then sauce, then beans,
corn, green onions, chicken, and cheese. Then a final layer of tortillas,
sauce, beans, corn, green onions, chicken and cheese. Then conclude with a
final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add
partway through baking). Cover the pan with aluminum foil, then bake for
20 minutes.
3- Remove pan and remove aluminum foil. Sprinkle
the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then
return to the oven (uncovered) and bake for 10 minutes or until the cheese is
melted. Remove pan, and sprinkle with avocado, cilantro, and remaining
green onions.
Serve warm.
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