Santa Fe Enchillada Bake

• 1/4 cup Olive Oil.
• 6 Chicken Tenders, skinless.
• 4 cloves Garlic, chopped.
• 1 Onion Large, chopped.
• 1 Red Bell Pepper, chopped.
• 1 tbsp Oregano.

• 2 cups Salsa.
• 2 cups Frozen Corn, thawed and drained.

• 1 cup Sour Cream.
• 1 tbsp Crystal Hot Sauce.
• 1 tbsp Asian Fish Sauce.
• 2 tsp Ground Cumin.
• 2 tsp Chili Powder.

• Spicy Black Beans (optional)

• 1 cup Colby Jack Cheese, shredded.

• 12 Corn Tortillas (Don Panchos!), sliced in half.

• 10 inch baking dish.
• Spray Oil
• Tinfoil.
I'm ashamed to admit it, but the original recipe for this dish came from the back of a bag of Kraft shredded cheese. I had accidentally bought an extra bag of my favorite Don Pancho Corn Tortillas and this seemed like a good way to get rid of them before they went stale.

Surprise! It was and continues to be.

Heat oven to 400.

Cut chicken into one inch chunks. Saute in olive oil over medium heat for 5 minutes. Add garlic, onion, pepper and oregano and cook for another 10 minutes, stirring occasionally. In the end the biggest chicken chunk should be white all the way through.

Add salsa and corn to chicken mixture. Turn off heat.

Coat a 10 inch baking dish with spray oil. Use 6 cut tortillas to completely cover the bottom of the dish. Scoop in and spread evenly half of the chicken mixture.

Cover with 3 cut tortillas. Glop with alternating spoonfuls of sour cream and black beans. Cover with remaining tortillas.

Scoop out and spread remaining chicken mixture. Cover with shredded cheese.

Cover with tin foil and bake for 30 minutes.
Remove tin foil and bake for 10 more minutes.
Let stand 10 minutes then serve.
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© 2017, JDMcDonnell