The dish came together relatively quickly since I took a bit of help from the store and (gasp!) bought a bottled salsa verde sauce. I was too lazy to make my own and it was a good substitute. However if you'd like to make your own sauce, this one yields great results. So switch up your "Taco Tuesday" nights and try this Enchisagna!
Mexican Southwestern Enchisagna
Adapted from 30-Minute Meals
- 1 tablespoons olive oil
- 8 oz leftover chicken, shredded
- 1 tablespoons chili powder
- 1 teaspoons ground cumin
- 1/2 onion, chopped
- 1/2 red bell pepper
- 1 cup corn or 1 whole corn roasted, kernels removed
- 1/2 cup black beans, drained
- Green salsa verde to taste (La Costena Green Mexican Salsa Verde)
- 4 (6 inch) corn tortillas
- 1 1/2 cups Mozzarella or Monterey cheese, shredded
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add olive oil. Add onions and saute until soft. Add chicken and season with chili powder, cumin. Add black beans and corn. Add salsa verde sauce to taste. I added about a cup but add as much as you want until the dish is seasoned to your liking. Just make sure you do not add too much of the sauce and make the dish watery. Heat the mixture through, 3 to 5 minutes then season with salt, to your taste.
Coat a shallow baking dish (I used a large souffle dish that fit the tortillas perfectly) with cooking spray. Heat tortillas over an open flame until pliable and toasted. (Cook them as much as you would to eat a taco) Build layers starting with tortilla, chicken mixture then cheese. Continue to build the layers ending with the cheese so it can melt on top. Bake 12 to 15 minutes until cheese is brown and bubbly.