5 - 8inchflour tortillaslabel with this recipe title and store in freezer
2 - 10ouncecans Enchilada sauceI suggest mild, it is still a little spicy
15ouncecan black beans
15ouncecan whole kernel corn
2cupsshredded cheddar cheeselabel with this recipe title and put in the freezer
Assemble all canned goods in a large zipper seal bag along with a printed copy of these instructions. Measure out cheese into a zipper seal bag and label with this recipe title. Place in freezer along with tortillas until ready to make the meal.
Drain corn and chicken. Drain and rinse black beans.
Lightly grease an 8 inch round cake pan with cooking spray. Stir together 1+1/2 cans of Enchilada sauce and chicken, breaking up the chicken into smaller pieces as you do so.
Place one flour tortilla in bottom of pan. Spread with 1/4 chicken enchilada sauce. Top with 1/4 black beans, 1/4 corn, and 1/4 cheese. Cover with another flour tortilla. Repeat this process with three more tortillas. Place final tortilla on top and pour remaining enchilada sauce over it, spreading to cover. Top with remaining cheese.
Bake, uncovered, at 350 for 35-40 minutes, or until bubbly. Allow to sit for a few minutes before cutting and serving.
*One of the things about groceries nowadays that keeps us hopping is that manufacturers keep changing the sizes of cans in order to cut costs. If your can of vegetables, sauce, or chicken is an ounce or two (or three) off, don't sweat it. It'll still work out just fine in this recipe.