1 whole rotisserie chicken or 2-3 grilled or baked chicken breasts, shredded or chopped (great if you have leftover chicken)
1 can mexicorn (drained)
1 can black beans (rinsed and drained)
1 can rotel (drained)
1-2 small cans green chiles, depending on how spicy you like it
1 clove garlic (this really adds a nice flavor, don't forget it like I always do)
approx. 8 oz. pepper jack cheese or colby for little ones or those who don't love the spice
salt and pepper to taste
However many tortillas you want. I usually buy a pack of 24 for making extras
Preheat oven to 375
Mix all the ingredients together in a large bowl. I usually let them sit in a collander for awhile to drain off all the liquid.
Quickly steam the tortillas over boiling water or pop them in the microwave for about a minute just to make them pliable.
Scoop about 2 tbsp of the mixture in the tortillas and fold in half, you can cut them after they cook.
Put in oven for about 15-20 minutes, turning once to bake evenly. If you were really ambitious you could cook them in a pan over the stove, but that takes way too much time!
I love this recipe because you can add or omit really anything you want depending on your taste.
Katy, I can empathize with an easy meal taking 3 hours. I am the slowest cook, or just choose the most complicated recipes. I really like your idea of premixing everything and then putting it in the oven to bake. Genius. I'm excited to try this.
ReplyDeleteI sometimes get inspired to make things as "from scratch" as possible and it's probably just not necessary for something like this.
ReplyDeleteKaty, finally made these and loved them. John is a big fan of your recipe, and I felt very nostalgic for Texas using mexicorn (didn't know it existed before now).
ReplyDeleteAwesome! Mexicorn was a staple of my mother's cooking so I occasionally use it. It seems to provide the right amount of crunch for the mixture. Glad you guys liked it!
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