Ingredients:
1 tablespoon canola oil ( or vegetable)
1 medium sweet onions, chopped
1 garlic cloves, minced
5 cups cooked and shredded chicken breasts
2 (1 1/4 ounce) packets enchilada seasoning ( or taco)
1 cup water
12 soft flour burrito-size flour tortillas
2 (15 ounce) cans dark red kidney beans, drained
2 cups frozen corn, thawed
2 cups shredded cheddar cheese
1 cup shredded monterey jack cheese
1 (16 ounce) jars salsa ( mild)
3 tablespoons cilantro, divided
Directions:
Preheat oven to 350 F.
Spray a 13×9-inch baking dish with nonstick cooking spray.
In a large skillet, heat oil and cook onion and garlic, stirring occasionally, until onion is tender.
Stir in enchilada (or taco) seasoning, 1 tbsp cilantro and 1 cup water; heat through.
Remove from heat and stir in shredded chicken.
Arrange 4 tortillas to cover the bottom of baking dish. Spoon 1/2 chicken mixture over tortillas. Evenly spoon 1/2 kidney beans, then 1/2 of corn, then 1 cup cheddar cheese over top for first layer.
Repeat layers.
Top with last 4 tortillas. Evenly pour salsa over top and sprinkle with Monterey jack cheese and remaining 2 tbsp cilantro. Bake at 350 F for about 45 minutes.
Servings: 9
Time preparation: 20 min.
Time total: 65 min.