Enchilasagna {recipe}

My family LOVES Mexican food. We could eat it all.the.time. Unfortunately we live about 2,000 miles away from some of our favorite Mexican restaurants, we so make a LOT of Mexican food at home.  This recipe for Enchilasagna is a staple for our family.  I've made it for years and have it perfected to our liking.

Enchilasagna

28oz green enchilada sauce

1 cup medium salsa

4 boneless skinless chicken breasts

1 tablespoon cumin

1 tablespoon garlic powder

16 corn tortillas, cut in half

2 cans black beans, drained and rinsed

8 oz shredded cheese (I use the Mexican blend)

Directions:

Cook chicken in a large skillet.  Chop/shred cooked chicken into bite size pieces and return to the pan.  Stir in cumin and garlic powder. 

In a medium sized bowl, mix together the enchilada sauce and salsa.

Add about 1 cup of sauce to the chicken to moisten the mixture.

Spray a 9 x 13 baking dish with baking spray, then place a single layer of the ingredients in this order:

tortillas

chicken

beans

sauce

cheese

Repeat the layers until all ingredients are gone, ending with the shredded cheese.

Bake at 350° for 30 minutes. Serve with your favorite salsa and Cholula. Dig in and enjoy!

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