Mama Nygren's No-Roll Enchiladas

a pound or so of boneless chicken       

a whole large onion, chopped               

a tablespoon of garlic salt                      

two cans yellow corn, drained           

two cans black beans, drained           

three cups of red enchilada sauce

at least twenty corn tortillas

oil (preferably a non-aerosol spray can)

at least six cups of grated cheese

sour cream and black olives for garnish
 
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In a large skillet, brown chicken and onions in a tablespoon of oil and garlic salt. Chop into small pieces and set aside. Heat oven to 375. Spray a 9 x 13" casserole dish with oil and line with a single layer of tortillas. (I usually tear the last ones in half so there isn't a lot of overlap. I use it on the next row.) Spread with a thin layer of enchilada sauce. The rest of the layers go something like this:
corn and beans, cheese, tortillas, oil spray, sauce
chicken and onions, cheese, tortillas, oil spray, sauce
corn and beans, cheese, tortillas, oil spray and remaining sauce 

Sprinkle with as much of the remaining cheese as you like and bake until hot and bubbly, about 45 minutes. Serve with sour cream and black olives. Serves eight to ten adults or three teenagers. 

Comments

[Aunt Paulette]

Enjoyed little Aidan's pics. He is a cutie pie!! Can't wait to try the enchiladas!! Sounds yummie.
Luv Aunt Paulette

[justin]

Daddy Nygren whole-heartedly endorses this recipe.