1. Preheat oven to 350°F. 2. Spray a 13x9-inch baking dish with nonstick cooking spray. 3. In a large skillet, heat oil and cook onion and garlic, stirring occasionally, until onion is tender. 4. Stir in enchilada (or taco) seasoning, 1 tbsp cilantro and 1 cup water; heat through. 5. Remove from heat and stir in shredded chicken. 6. Arrange 4 tortillas to cover the bottom of baking dish. Spoon 1/2 chicken mixture over tortillas. Evenly spoon 1/2 kidney beans, then 1/2 of corn, then 1 cup cheddar cheese over top for first layer. 7. Repeat layers. 8. Top with last 4 tortillas. Evenly pour salsa over top and sprinkle with Monterey jack cheese and remaining 2 tbsp cilantro. Bake at 350°F for about 45 minutes. ---------------------------------------------------------------------------
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