1 package Enchilada Sauce Seasoning by Twisted Pepper Co.
1 package Tex-Mex Seasoning by Twisted Pepper Co. 2 cups Tex-Mex grilled Chicken or shrimp 1/2 cup uncooked instant rice 2 cups shredded Monterey Jack cheese 1 can (15 oz) black beans, rinsed and drained 3 cups Enchilada Sauce made Twisted Pepper Enchilada Seasoning Mix 1 cup frozen shoepeg white corn, thawed 2 TB thinly sliced green onions (2 medium) Reduced-fat sour cream if desired Chopped green onions, if desired
Heat oven to 350°. Spray 9-inch round or 8-inch square glass baking dish or casserole with cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas in 2 1/2” wide strips. In large bowl, mix chicken (grilled chicken using Twisted Pepper Tex-Mex Seasoning), rice, 1 cup cheese, beans, and 1 cup enchilada sauce. Layer the 4 tortillas in the bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortillas; fill in empty spaces with 3 tortilla strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortillas halves and strips, enchilada sauce, cheese and 2 tablespoon green onions. Bake uncovered 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and chopped green onions. Variation: Replace chicken with taco meat.