STACKED ENCHILADAS
1 package Enchilada Sauce Seasoning by Twisted Pepper Co.
1 package Tex-Mex Seasoning by Twisted Pepper Co.
2 cups Tex-Mex grilled Chicken or shrimp
1/2 cup uncooked instant rice
2 cups shredded Monterey Jack cheese
1 can (15 oz) black beans, rinsed and drained
3 cups Enchilada Sauce made Twisted Pepper Enchilada Seasoning Mix
1 cup frozen shoepeg white corn, thawed
2 TB thinly sliced green onions (2 medium)
Reduced-fat sour cream if desired
Chopped green onions, if desired
2 cups Tex-Mex grilled Chicken or shrimp
1/2 cup uncooked instant rice
2 cups shredded Monterey Jack cheese
1 can (15 oz) black beans, rinsed and drained
3 cups Enchilada Sauce made Twisted Pepper Enchilada Seasoning Mix
1 cup frozen shoepeg white corn, thawed
2 TB thinly sliced green onions (2 medium)
Reduced-fat sour cream if desired
Chopped green onions, if desired
8 Tortillas
Heat oven to 350°. Spray 9-inch round or 8-inch square glass baking dish or casserole with cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas in 2 1/2” wide strips.
In large bowl, mix chicken (grilled chicken using Twisted Pepper Tex-Mex Seasoning), rice, 1 cup cheese, beans, and 1 cup enchilada sauce.
Layer the 4 tortillas in the bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortillas; fill in empty spaces with 3 tortilla strips.
Top with remaining half of chicken mixture. Continue layering with remaining 2 tortillas halves and strips, enchilada sauce, cheese and 2 tablespoon green onions.
Bake uncovered 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and chopped green onions.
Variation: Replace chicken with taco meat.
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