What could be better than enchiladas with homemade tortillas? We don’t know so we hope you enjoy this recipe using our certified organic blue corn masa.
Red wine vinegar to cover the onion
1-2 cups chicken cooked a great way to use up leftovers!
Oil for baking pan
1 jar or can enchilada sauce to equal 16 ounces
12 corn tortillas
2-3 cups black beans cooked
¾ cup feta cheese
3 green onions chopped
Preheat oven to 350 degrees.
Pour the vinegar over the onions and let sit for at least 30 minutes. Drain and set aside. Keep the vinegar to make salad dressing.
Using two forks shred the chicken.
Oil a baking pan. Pour a little sauce in the bottom.
Arrange a layer of tortillas in the pan. You may need to tear one to fit the space of your pan.
Add a layer of chicken beans red onion and cheese.
Pour some sauce over the top.
Repeat the process making a total of 4 layers ending with the sauce. Add a little water to the sauce if needed to extend it.
Bake at 350 degrees for about 30 minutes or until the sauce is bubbling up the sides of the pan and the top looks a little browned. Serve sprinkled with a little of the cheese and green onion.