1 15-ounce canRed Enchilada Sauceif gluten-free, be sure to use a gluten-free brand
6Corn Tortillascut into quarters
1 15-ounce canBlack Bean Refried Beansregular refried beans may be substituted
1teaspoonOlive Oil
¾cupRed Onion,chopped
17-ounce candiced Mild Green Chiliesfire roasted if available
1 15-ounce canPinto Beansrinsed and drained (1 ½ cups homemade beans may be used)
3cupsshredded Rotisserie Chicken
1cupCorn Kernels; frozencanned/drained or fresh may be used
1 14.5-ounce canDiced Fire Roasted Tomatoespreferably with Mexican seasoning if available (I used Muir Glen Organic with Adobo seasonings), undrained
1teaspoonground Cumin
½teaspoonChile Powder
1 ½cupsgrated Mexican Cheese Blend(sold with packaged cheese) or a combination of grated Milk Cheddar, Monterrey Jack and Cobly cheeses
Topping suggestions
thinly sliced iceberg lettuce ribbons
pico de gallo or fresh salsa
guacamole
sour cream
diced fresh cilantro
pickled jalapeno slices
Instructions
Preheat oven to 350 degrees F.
Pour ¾ cup of the enchilada sauce into a 13-inch x 9-inch baking dish; spread evenly over the bottom of the pan. Layer the corn tortilla quarters to cover the sauce, overlapping them.
Heat the refried beans with 2-3 tablespoons of water, in a saucepan over medium heat or in the microwave covered (for about 2 minutes) until hot and creamy. Spread the refried beans over the corn tortillas in the baking dish. Set aside.
In a large non-stick skillet, heat the olive oil over medium high heat and add the chopped onions. Sauté until the onions are softened and translucent; 3-4 minutes.
Add the green chilies, pinto beans, chicken, corn, tomatoes, spices and remaining 1 cup of enchilada sauce. Cook over medium heat to fully combine; 2-3 minutes.
Spoon the filling into the baking dish spreading it evenly in the pan. Cover with the cheese and bake uncovered for 25-30 minutes until heated through and cheese has melted.