Enchilada casserole

1 14 oz. bag of shredded Mexican cheese
2 lbs. chicken breast(diced)
1 19 oz. can enchilada sauce
1 15 oz. can black beans(drained)
1 15 oz. can corn(drained)
1 4.5 oz. can chopped green chiles(drained)
1 pack white corn tortillas
Pepper to taste
Non stick pan
Non stick spray


 Pre heat oven to 375.
 Spray pan with non stick spray and put chicken in pan. Season w/ pepper and cook on medium heat until not pink. Add black beans,corn,chiles,and a little bit of enchilada sauce to chicken and heat through. Take your pan(I use a 14 x 10 cake pan),spray w/ a little non stick spray,then put a few tbsps of enchilada sauce on the bottom. Then just start to layer. First,take the tortillas,5-6. Then use maybe a third of the chicken mixture,on top of that spread some enchilada sauce,and a sprinkle of cheese. Repeat 2 times. When chicken mixture is done,layer top with tortillas,remaining sauce,and cheese. Bake for 30 minutes. OLE!


 They are many variations to this recipe. If you do not like the taste of corn tortillas,use flour. We like the chunkiness of diced chicken,but ground chicken or ground beef is very good too.

HELLO

I will be returning to the blog,finally next weeek with more yummy recipes!!!!!!!!!!!!!!!!!! See you then.