| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Home5 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Minced yellow onion |
| 3 |
|
Minced garlic cloves |
| 1 |
|
Chopped red bell pepper |
| 1 |
c |
Corn kernels |
| 1 |
lb |
Shredded cooked chicken |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
c |
Chopped cilantro |
| 8 |
|
Flour tortillas – 10" wide |
| 1 |
c |
Enchilada sauce |
| 1 |
c |
Shredded cheddar cheese |
| 1 |
c |
Shredded jack cheese |
|
|
Avocado and cilantro sprigs for garnish |
INSTRUCTIONS
Directions: Heat the olive oil in a large saut. pan. Saut. the onion for 4
minutes until tender. Add the garlic and bell pepper and cook for two
minutes, stirring often. Add the corn, chicken, and cumin and mix to
combine. Stir in the cilantro and set aside the mixture. To assemble, dip
one tortilla into the enchilada sauce, then lay it into a round casserole
or pie dish. Cover the tortilla with a spoonful of the chicken mixture. Top
with a handful of cheddar and jack cheese. Repeat the assembly, ending with
a tortilla on top. Spread the top of the pie with the remaining enchilada
sauce and remaining cheese. Bake at 350 degrees for 30 minutes. Cut into
wedges and serve.
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