All my kids have liked this recipe as toddlers–especially picking out and eating the black beans!
Tip: I don’t bother with cutting the tortillas to this measurement and that. I just tear them as I go. (This isn’t rocket science.)
8 tortillas (smallish)
2 cups cubed cooked chicken
1/2 cup uncooked instant white rice
2 cups shredded Monterey Jack cheese
15 oz can black beans, drained & rinsed
19 oz can red enchilada sauce
1 cup frozen shoepeg white corn, thawed
1 cup salsa
2 T thinly sliced green onions
sour cream, if desired
1. Heat oven to 350. Spray a 9″ round glass baking dish with Pam. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2″ wide strips. In a large bowl, combine chicken, rice, 1 cup of cheese, beans and 1 cup of enchilada sauce; mix well.
2. Layer 4 tortillas halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 T green onions.
3. Bake at 350 for 35-45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream if desired.