LAYERED CHIKEN ENCHILADA BAKE
2 (10 Oz.) cans red enchilada sauce, divided
9 (6 Inch) yellow corn tortillas (I use Mission Extra Thin Yellow Corn Tortillas)
1 (16 Oz.) can fat free refried beans
4 Tsp. canola oil
1 ½ Ibs boneless, skinless chicken breasts, chopped into small bite-sized pieces (about ½”)
1 Med. onion, diced
1 C. drained and rinsed canned black beans
¾ C. frozen corn kernels
6 Oz. 50% light sharp cheddar cheese, shredded (I used Cabot)
HOW TO MAKE:
1-Pre-heat the oven to 350. Lightly mist a 9×13 baking dish with cooking spray. Drizzle about 1/3 cup of the enchilada sauce across the bottom of the dish and spread around with the back of a spoon to lightly coat the bottom of the dish. Arrange 4 ½ of the tortillas across the bottom of the dish to cover the majority of the space (my arrangement is pictured above).
2-Use a spatula to spread the refried beans evenly across the tortillas, forming an even layer across the whole dish. Set aside.
In a large skillet or saute pan, bring the oil to medium heat.
3- Add the chopped chicken and diced onion and stir to coat in the oil. Cook, stirring occasionally, until the chicken is cooked through and the onions are softened (6-10 minutes).
4- Drain the liquid from the pan if necessary. Add all the remaining enchilada sauce, the black beans and the corn and stir together. Remove from heat.
5-Spoon about half of the chicken and sauce mixture evenly across the top of the refried bean layer in the casserole dish.
6- Sprinkle about half of the cheddar cheese evenly across as well. Arrange the remaining 4 ½ tortillas in a similar style to step 1 (I did the same but flipped the layout so any small missing spots from layer 1 would be covered and vice versa).
6- Spoon the remaining chicken and sauce mixture evenly across the newly laid tortillas. Sprinkle the remaining cheese over the top.
7-Bake in the oven for 30 minutes. Cut into 8 pieces and serve.
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