Gooey Goodness

The cookbooks are all packed up for our move later this month.  I was looking for something no so filling for Father's Day dinner since I already had a cheesecake made for dessert.  I opened the pantry to find a small collection of canned goods including corn, diced tomatoes, black beans and enchilada sauce.  I also had some rice and fresh chicken.  Let dinner begin!

Another original recipe (I've lost count on which number this is!)

Gooey Enchiladas
2 T vegetable oil
2 chicken breasts
1 small onion, chopped
2 garlic cloves, chopped
2 cups rice, cooked
1 small can corn, drained
1 medium can black beans, rinsed and drained
1 medium can petite diced tomatoes, drained
1 small can enchilada sauce (no preference on brand)
2 T butter
1 1/2 cup shredded cheese (cheddar or other blend)
6 soft tortillas

1. Heat oil in a deep skillet until hot.  Salt and pepper the chicken on both sides.
2. Cook the chicken on high heat to sear both sides then turn down the heat to low and cover cooking until done flipping sides occasionally.
3. Remove chicken from the pan and cover.
4. Add the onion and garlic to saute until tender.
5. Add the rice, corn, black beans, tomatoes and 1/3 of the enchilada sauce.  Stir until combined.
6. Chop up the chicken (should fall apart) into small pieces.
7. Add to the corn/bean mixture.
8. Preheat the oven to 350.
9. Turn the heat down low on the corn/bean/chicken mixture.
10. Add the butter until melted.
11. Add 1/2 cup of shredded cheese, cover until melted.
12. Give it one final stir to combine.
13. Heat the tortillas until warm (use your microwave and wet paper towels).
14. Add about 1/4 - 1/2 cup of mixture to each tortilla (depending on size), roll and place seam side down into a greased 13x9 baking dish.
15. Repeat 5 more times until the dish is full.
16. Pour the rest of the enchilada sauce over the tortillas and top with the remaining cheese.
17. Heat in the oven until bubbly on the sides.

You will have used about 1/2 of the corn/bean/chicken mixture with 6 tortillas.  You either can make another dish full and serve all at once or put the remaining mixture into a freezer bag and have a super quick meal during the week!

Family Factor: love!
Stomach Factor: depends on the enchilada sauce you choose
Time Factor: Initial work about 45 mins, reheat mixture from freezer very quick