mary

This recipe can be made WITHOUT the CHICKEN for a vegetarian entree!!

Ingredients:
3T vegetable oil
1 1/2 pounds skinless boneless chicken breast
2 t cumin
2 t garlic powder
1 t Mexican Spice blend
1 red onion, chopped
2 cloves garlic, minced
1 (15 oz) can black beans, drained
1 cup frozen corn, thawed
1 sm can chopped green chilies
2 14 oz cans stewed tomatoes or 2 cans diced tomatoes
3 t all purpose flour
8-10 corn tortillas
1 1/2 c enchilada sauce
1 cup shredded Cheddar and Jack cheeses or 1 c taco blend cheese

OPTIONAL: Can garnish with any or all of the following: chopped scallions, chopped cilantro, chopped tomatoes, cubed avocado, sour cream
(I usually put all of these on a platter & let everyone garnish their own!!)

Heat oil in pan. Season chicken with salt and pepper. Brown chicken over medium heat intil no longer pick. Sprinkle chicken with cumin, garlic powder and Mexican sice blend before turning in pan. Remove to platter & allow to cool.

Saute onion & garlic in chicken drippings until tender Add corn & chilies. Stir well to combine. Add canned tomatoes, saute 1 min. Add black beans.

Pull chicken breasts apart by hand into shredded strips Add shredded chicken to saute pan & combine with vegetables. Dust the mixture with flour to help set.

Coat the botton of a 13x9 inch pan with a 1/2 c enchilada sauce. Using a pie plate, dip each tortilla in enchilada sauce to lightly coat 1 side. Spoon 1/2 cup (or desired amount) into each tortilla Fold over filling & place filled tortillas in pan. Top with remaining enchilada sauce and cheese

Bake 15-20 minutes in preheated 350 degree oven until cheese melts. Garnish, if desired!