This is John's favorite recipe of mine. It took me about six tries before I perfected the recipe.
- 6 tortillas
- 1 can of black beans
- 1 can of unsalted corn
- 1 can of red sauce
- 1 little can of diced chillies
- 1/2 packet of taco seasoning
- 1 large chicken breast - or nearly a pound of chicken
- 2 cups of taco mix cheese
- 1/2 cup of sour cream (I use the fat free, keeps it healthy)
Mix together the corn, black beans, chilies, 1 cup of cheese, and the sour cream.
Spray a 9 by 13 inch Pyrex pan with cooking spray, then cover it with red sauce, using about half of the can.
Shred up the chicken breast, I use two forks to do this. Be sure to toss the dogs the fatty pieces, it's good karma.
Cook up the chicken with half a packet of taco seasoning according to the directions on the packet. Each brand is a little different, but it mostly is just simmering with about a 1/3 cup of water for a few minutes.
Mix the chicken in with the veggies.
Place the mixture into a flour tortilla, about 1 cup or so. Roll it up and place into the pan. Repeat, usually you can fit between 6-8 of these in the pan.
Cover the enchiladas with the rest of the red sauce and cheese. Bake at 350 degrees for 30 minutes, covered with foil. Remove foil and cook for 10 more minutes to brown up the cheese.