This was quick, easy, and very versatile especially for those busy days when you don't have a lot of time to be in the kitchen.  It did not take long to put together – and many of the ingredients were in the pantry and fridge.  This would be even easier if you had left over cooked chicken.
1 package free range chicken strips – or chicken tenders
1 onion
6 minced garlic cloves
6 Brown Rice Flour Tortillas (corn tortillas should work well too)
2 cups red enchilada sauce (As much as I prefer homemade I used jarred sauce to save time, but check for gluten free)
1 small green pepper or pablano would be lovely in this recipe
2/3 cup minced cilantro (or less – I like lots)
chili pepper, garlic powder, cumin, salt and pepper - season to taste
grated cheddar cheese – lots!
1 12 oz. Can corn – or use frozen
1 16 oz. Can rinsed black beans
Heat a frying pan on medium high heat.  While heating, rinse chicken pieces, pat dry, and cut into 1 inch pieces.  Drizzle olive oil in the heated pan, add the sliced onion, minced garlic, and green pepper.  Saute till the onion is slightly golden.  Add the chicken pieces, continue to sauté till cooked.  Just takes a few minutes.  Liberally sprinkle on the chili powder, a little less cumin, garlic powder, salt and pepper.  Season to taste.  Add ¼ cup of the enchilada sauce – stir to combine.  Once the chicken is cooked remove from the heat and stir in the cilantro.
Rinse and drain the black beans, drain the canned corn and mix the two together in a bowl.
Lightly oil a casserole dish.  Spread a thin layer of sauce on the bottom of the dish.  Then lay down 2 brown rice tortillas.  Layer the chicken,  then a layer of corn/black beans, and a layer of grated cheddar cheese.   Layer 2 more tortillas, the chicken then more enchilada sauce, corn/black beans, and a layer of cheddar cheese.  Repeat  layers  to finish with sauce , then a last layer of cheese.  Cover with tin foil.  Bake in a 350 degree oven 30-40 minutes until heated through.
Serve with salsa and guacamole, and a dollop of yogurt.

Ina Gawne
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  1. I call this kind of recipe enchilada casserole, Ina. 😉 Mexican Lasagna also fits, and whatever you call it, it sure looks and sounds delicious. I haven't made a dish like this in a while. Fall seems like the perfect time to make it as this is filling comfort food for sure! 🙂

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October 15, 2013