4 Chicken Breast
3 Large Cans Enchilada Sauce
1 Can Black Beans, rinsed
1 Can Corn, drained
1 Can Chipotle' Peppers, chopped with sauce
1 Block Sharp Cheddar Cheese; grated
20 Corn Tortillas
Vegatable oil
In a stock pot add one can enchlilada sauce and chipotle peppers
Add chicken breast
Let cook until chicken is fork tender In the meantime, heat a skillet over med/high heat
Add a tablespoon of veg oil
Once hot add tortillas
Flip once and place on papertowels to drain; set aside
*Don't need to cook long you are just softening them
*Add oil a tablespoon at a time as necessary
Once chicken is fork tender take out and let cool; flake.
Preheat over to 350
In a glass dish take other can of sauce
Pour about half the can
Take a tortilla
add about 3 tbs of mixture and 1 tbs cheese
Roll up and place in dish;
* Once dish is full just use another dish *
(You can freeze as well)
Once all are assembled top with sauce and remaining cheese
We like to serve with ChiChi's
Add back to sauce and add corn and beans.
Preheat over to 350
In a glass dish take other can of sauce
Pour about half the can
Take a tortilla
add about 3 tbs of mixture and 1 tbs cheese
Roll up and place in dish;
* Once dish is full just use another dish *
(You can freeze as well)
Once all are assembled top with sauce and remaining cheese
Bake for 35 min
Let sit for 10 min before you serve
Sweet Corn Cake
*I want to make my own version of this side dish.... Experiment to come*