1 1/2cupsripe tomatoesdiced small or 14 ounce can petite diced tomatoes
1medium onionchopped into 1/2" pieces
3large cloves garlicminced
1 1/2cupscooked black beans or 14 ounce can black beans
3tablespoonsMexican spice mix or taco seasoning
1 1/2cupsfrozen corn
3cupsred or green chile enchilada sauceI used green chile sauce
8white corn or flour tortillascut into 6 pie-shaped wedges.
16ouncesshredded cheeseI used a Mexican cheese blend
Preheat the oven to 350 degrees. In a large skillet, melt the butter over medium high heat. Add the onions and saute for a minute or two. Add the garlic and saute until the onions are translucent. Add the tomatoes, beans and Mexican spices. Stir to combine. If using fresh tomatoes and homemade beans, add 1/2 cup of chicken broth or water. Simmer for a few minutes. Remove from the heat, add the rice and stir to combine.
Pour 1 cup of enchilada sauce into the bottom of a deep 9x13 dish, place a layer of tortilla slices across the sauce and then layer half of the rice mixture on top of the tortillas. Spread the chicken pieces across the rice and top with a couple handfuls of the cheese.
Place a second layer of tortilla wedges across the cheese and pour the salsa on top of the tortillas. Spread the rest of the rice over the tortillas and the corn on top of that. Sprinkle cheese over the top of that layer and top with tortilla wedges. Pour the rest of the enchilada sauce over the top of the tortillas and sprinkle the rest of the cheese over the top. *
Cover with foil and bake for 30 minutes. Remove the foil and bake until the cheese is melted and the dish is bubbling. Let rest at least 10 minutes before serving. If you want to be able to slice the servings, instead of scooping them, let it rest an addition 10-20 minutes before serving. Enjoy!
FREEZER MEAL: *This dish can be refrigerated and/or frozen at this point. When ready to cook, thaw completely and add 10-15 extra minutes to the covered cooking time.