CHICKEN MIXTURE:

1 lb. chicken, boiled and shredded (I use boneless chicken breasts)
1 (15 oz.) can chicken broth
4 cloves garlic, minced
1 yellow onion, chopped
1 green pepper, chopped
1 (15 oz.) can diced tomato
1 (15 oz.) can enchilada sauce
1 (4 oz.) can diced green chilies
1 (4 oz.) can diced jalapenos
1 (15 oz.) can black beans
1 (15 oz.) can yellow corn

Boil chicken for 10 to 15 minutes with onion powder, chicken broth, and oregano. Place chicken in the refrigerator to stop it from cooking further. Once cooled, shred with the grain by hand (or fork, but hand works best).

In a large pot, sauté garlic, onion and green pepper in olive oil. Add shredded chicken, tomatoes, 1 can of sauce, chilies, jalapenos, whole black beans, corn and cook on medium low for 30 minutes, stirring fairly frequently.

Flavor with Mexican spices. I use chipolte pepper powder, cumin, taco seasoning, chili powder, Mexican oregano and Adobo powder.

Note: This chicken mixture can be prepared in advance and stored overnight in the refrigerator. It even helps flavors absorb into the chicken!

ASSEMBLY:

2 (15 oz. ea.) cans enchilada sauce (or 1 large can)
1 (15 oz.) can refried black beans
9 large flour tortillas
8 oz. four cheese Sargento Mexican blend (Monterey Jack, Cheddar, Andero, Queso Quesadilla)
spices (such as cumin, taco seasoning, chili powder, oregano, basil)

SUGGESTED TOPPINGS:

dairy sour cream
diced fresh tomatoes

Preheat oven to 350°F.

Warm tortillas individually in microwave between 2 paper towels for 30 seconds. Line lasagna pan with a thin layer of enchilada sauce.

Dip tortillas in enchilada sauce and line pan with 2 to 3 tortillas to cover pan.

Carefully slather a layer of refried beans, then chicken mixture, then cheese. Repeat one more time.

Final layer should be enchilada-smothered tortillas and remaining cheese.

Bake in 350°F oven for 35 minutes or until cheese is bubbling. Let cool for 5 to 10 minutes. Serve topped with dairy sour cream and chopped raw tomatoes.

Variation: This recipe can also be made with shredded beef, but takes longer to boil the meat.

Submitted by: Andrea Holden