Monday, August 10, 2015
No- Roll Enchilada
I love Mexican food. All of it, I love it. I love it cheesy, melty and spicy. I love it even more when it is easy to make. My husband loves this dish and it is one of his favorite dishes, he doesn't even realize how easy it is to make so I am always happy to add this to our weekly menu. If you love Mexican food you probably already have most of these ingredients in your pantry.
1 15 oz can of whole kernel corn
2 15 oz can of black beans
3 cups of Enchilada Sauce (we love and use El Paso Enchilada sauce)
1 1/2 lbs of chicken breast
1 pack of 10 medium flour tortillas (cut in half)
3 cups of shredded cheese (your favorite)
1 can of olives (optional)
Preheat oven to 350.
Season your chicken with Adobe seasoning ( found in the spice aisle). Bake your chicken for 30 minutes of until no pink is left in the chicken. Cool and then cut into small pieces. Set aside.
Prepare your 9x13 pan by pouring a bit of enchilada sauce on the bottom. Take about 8 of the halves of the tortillas and cover the bottom of the pan.
Next pour 1/2 a can of black beans on the tortilla.
Sprinkle the corn on top of the beans, green onions on top of that.
Spread a nice handful of the chicken pieces and then cheese
Top and last level should be a layer of tortilla, sauce and cheese.
Bake in the oven for about 25 minutes or until the cheese is melted through. Sprinkle the cilantro on top with a little extra cheese and then cut and serve.
We use a dollop of sour cream on ours but it is totally optional. Here is the thing. This is incredibly easy to make. If you want to skip baking the chicken you can use a rotisserie and just use the chicken from that instead of making the chicken.
Oh, yummy, melty goodness..it doesn't get better than this. Enjoy your dinner!