Easy Enchilada Casserole
- 1 medium onion, chopped
- 2 Tbsp. vegetable oil
- 1 (19 oz.) can enchilada sauce
- 1 (16 oz.) can black beans, rinsed and drained
- 1 (14 1/2 oz.) can diced tomatoes with jalapenos
- 1 (11 oz.) can Mexican-style corn, drained
- 1 tsp. fajita seasoning or chili powder
- 1 tsp. ground cumin
- 1 (10 oz.) pkg. 6-inch corn tortillas
- 3 c. chopped cooked chicken
- 3 c. shredded Mexican four-cheese blend
- Saute onion in hot oil in a large skillet over medium heat until tender. Stir in next 6 ingredients. Reduce heat to low and cook, stirring often, for 5 minutes or until thoroughly heated. Spoon 1/3 of sauce mixture in bottom of a lightly greased 12 x 9-inch baking dish. Layer with 1/3 of tortillas, 1/2 of chicken and 1 cup cheese. Repeat all layers until used all, ending with cheese on top. Bake at 350u0b0 for 15 to 20 minutes or until golden and bubbly.
onion, vegetable oil, enchilada sauce, black beans, tomatoes, corn, fajita seasoning, ground cumin, corn tortillas, chicken, fourcheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=98272 (may not work)