Ingredients:
* 8 skinless, boneless chicken breasts
* 2 tablespoons favorite Mexican spices
* About 10 flour tortillas (either white or wheat)
* 1 1/2 cups refried beans
* 2 cups whole kernel corn
* 2 cups Mexican-blend
* cheese inside + 1 cup more for topping
* 2 1/2 cups Enchilada sauce
Method
Cook chicken breasts sprinkled with Mexican spices either in skillet or in the oven until thoroughly cooked; shred the chicken and set aside. Take a 9X13 pan and grease it with cooking spray. Cover bottom and half way up sides with tortillas (2 or 3), tearing to fit. Spread HALF of the refried beans over tortillas. Sprinkle with HALF of the chicken, corn, cheese, and 1 cup of the enchilada sauce. Layer more tortillas on top to cover and repeat layering process. When done with the second layer, put the remaining tortillas on top and spread the remaining 1/2 cup of enchilada sauce on top. Cover with foil and place in a 375 degree oven for about 35 minutes, or until hot. Remove foil for last 8 minutes of baking and sprinkle with remaining cup of cheese. Cut, serve, and enjoy!
Notes: This recipe is so full of flavor and perfect for busy families who do not have that much time in the evening to cook. This will definitely become a family favorite. I created it when I was too busy to sit there and roll all of the enchiladas one by one. My family loves them and I make it every time when I come home to visit from college! This recipe makes plenty for any number of people, because leftovers are always a plus!
Number of servings: Serves 10-12
