I love Mexican food and this is a yummy recipe! Corn tortillas are always a lot less calories than flour tortillas and I usually cut back on the amount of cheese this recipe and other recipes call for. I only put 2 cups in this recipe instead of 3.
3 cups shredded Monterrey Jack or Mexican blend cheese
1 avocado, peeled, pitted and diced
1/2 cup loosely-packed chopped fresh cilantro
Heat oven to 375 degrees F. Prepare a 9x13-inch baking dish with cooking spray. Pour about 3/4 cup enchilada sauce in the baking dish, and spread
until the bottom of the dish is coated. Top with a layer of about 8
tortilla halves so that the entire dish is covered. Sprinkle evenly with
about 1 cup black beans, 1/2 cup corn and a fourth of the green onions.
Then sprinkle with a heaping cup of the chicken, and about 3/4 cup
shredded cheese. Repeat with a second layer of tortillas, then sauce,
then beans, corn, green onions, chicken, and cheese. Then a final layer
of tortillas, sauce, beans, corn, green onions, chicken and cheese. Then
conclude with a final layer of tortillas and sauce (reserving about 3/4
cup of cheese to add partway through baking). Cover the pan with
aluminum foil, then bake for 20 minutes. Remove pan and remove aluminum foil. Sprinkle the top of the
enchiladas evenly with the remaining 3/4 cup of cheese, then return to
the oven (uncovered) and bake for 10 minutes or until the cheese is
melted. Remove pan, and sprinkle with avocado, cilantro, and remaining
green onions. Serve warm.
This next recipe I shared on the blog last challenge. I really love these apple cookies because it is like a treat but a lot healthier than eating a cookie! Perfect for the afternoon when I start craving sugar. Apple Cookies
Just cut an apple into circle slices. Put peanut butter on them and then you can put choc chips, nuts, oats, and coconut on top.