Enchilada LasagnaPosted: January 26, 2010
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1 can corn (I will probably use 2)
1 can black beans
1 (30 oz) can enchilada sauce
1 cup diced cooked chicken
2 Tbsp. cornstarch
1 cup water
8 corn tortillas
Preheat oven to 350.
Mix corn, beans, sauce and chicken in a pot over high heat. Meanwhile, mix cornstarch with cold water. Once the sauce is boiling, add the cornstarch mixture to it. Let simmer for 10 minutes.
Add some of the sauce mixture onto bottom of 2.5 qt casserole dish. Place 2 tortillas in bottom, overlapping in center. Add 1/4 cup sauce mixture on top. Repeat, ending with sauce mixture on top. Cover and place in oven for 20 minutes.
Serve with lettuce, sour cream, and cheese.