The other night B wanted mexican food, and since we’ve especially buttoned down on our eating habits this past month, we opted to search for an easy recipe that we could make at home vs. opting for our usual choices, Chipotle, chips and salsa, or rice and beans. So we found this recipe, and adapted it, by cutting out some ingredients we didn’t want, OH and the tortillas.
What You’ll Need:
– Can of corn
– Can of black beans
– 2-chicken breasts (cooked and shredded)
– Half-onion chopped
– 3-garlic cloves
– Enchilada sauce
– Diced tomatoes with green chilies
– 9×13 pan
– Shredded cheddar cheese
– Cilantro for topping
1. Cook your chicken breasts and shredded chicken once cooled; spread out evenly across the bottom of you 9×13 pan – this is your base! Oh, and pre-heat your oven to 375.
2. Next, drain your corn and black beans and layer each one over the chicken. Sprinkle your chopped onion evenly across with your garlic and then diced tomatoes. Then take your enchilada sauce and evenly distribute across the top of your layers. Lastly sprinkle cheddar cheese across the top.
3. Pop this in the oven for 25-minutes, wait to cool a bit and garnish with cilantro! Salsa and guacamole also make great mixes to add as toppings to your dish.
We will definitely be making this dish again, it was so easy, filling and the perfect fix if you’re craving some Mexican food but want to skip on the tortilla and chips!