1/2 c. onion, diced
1/2 c. sourcream
1 lb. cooked chicken, cubed
1 can black beans, drained
1 can whole kernel corn, drained
1 small can green chiles, undrained
4 plum tomatoes, diced
1 tsp. garlic powder
1 tbsp. ground cumin
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 lb. smoked cheddar cheese, grated
12 6" flour tortillas
fresh cilantro, chopped fine [optional]

Preheat oven to 350 degrees.

Spray heavy 12" skillet generously with cooking spray and heat to medium. Cook onions until soft, about two minutes.Add sour cream, chicken, beans, corn, chiles, tomatoes, and seasonings. Stir well and heat thoroughly.

Spray 9x13x2 baking pan with cooking spray. Place six tortillas across the bottom [tortillas will overlap]. Place half the chicken mixture on tortillas. Cover with half the cheese. Place the remaining tortillas on top. Cover with remaining chicken mixture and cheese.

Cover with foil and bake until piping hot and bubbly, thirty to forty five minutes. Top with cilantro if desired.

This recipe currently has 0 comments. Add your own comment in the right hand menu.