This meal plan is part of my 31 days of Dairy Free Dinners. You can find the entire list of ideas here.
This recipe is easily to customize by leaving out either the chicken or the beans. I sometimes will also add onions or sweet bell peppers if we have any. You can also make this very mild like we do or extremely spicy depending on the enchilada sauce you use. Traditionally enchiladas are made by wrapping a small amount of filling in a tortilla, but I like to make mine in more of a lasagna style to save some time.
I cut tortillas in half to line the sides of the dish and in quarters for the corners. In these pictures I’m using my 9 inch square baking dish so I can bake this in our toaster oven. In my 9 by 13 inch pan, I put two half tortillas along each long edge. Add as few or as many layers of tortillas as you like.
- 2 chicken breasts, cooked
- 2 cups corn (fresh or frozen)
- 2 cups beans
- 1 cup carrots, shredded
- 3 small cans enchilada sauce
- Small tortillas (corn or flour)
- Preheat oven to 350 degrees.
- If using frozen corn, defrost in the microwave for 1 to 2 minutes. The corn does not need to be fully defrosted.
- Chop chicken breasts into small pieces.
- In a large bowl, combine chicken, corn, beans, carrots and 2 cans enchilada sauce.
- In a casserole dish, pour half the remaining can of enchilada sauce. Starting with the tortillas, alternate layers of tortilla and filling, finishing with a layer of tortillas. Pour the other half of enchilada sauce over the tortillas. (Alternately you can roll a small amount of filling in a tortilla and lay in a casserole dish in the traditional style.)
- Bake 30 minutes or until warm and bubbly.