Ingredients
-
1 tablespoon canola oil (or vegetable)
-
1 medium sweet onion, chopped
-
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) jar salsa (mild)
-
3 tablespoons cilantro, divided
-
1 garlic clove, minced
Instructions
- Preheat oven to 350°F.
- Spray a 13x9-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.