MEXICAN SKILLET PIE

Serves: 8-10 servings

INGREDIENTS

1 and ½ cups homemade enchilada sauce

1 can black beans

½ cup corn, drained if using canned

1 large chicken breast, cooked and shredded

3 tablespoons taco seasoning

4 tablespoons chicken stock

5 12-inch tortillas

2-3 cups shredded cheese, I used a mixture of Monterrey Jack and Cheddar

cilantro, salsa, and sour cream (optional), to serve with

INSTRUCTIONS

Preheat oven to 350 degrees. Grease a 12-inch skillet. Set aside.

Mix together the homemade enchilada sauce, black beans, and corn together. Set aside.

In another skillet, add the shredded chicken breast, taco seasoning, and chicken stock. Cook over low-to-medium heat until the chicken is warm and the taco seasoning is mixed with the shredded chicken. Set aside.

Place one tortilla in the bottom of the skillet, add the enchilada sauce mixture, top with shredded chicken, and add a little bit of cheese. Repeat until all of the ingredients have been used, remembering to end with the tortilla and cheese on top.

Bake for 30 minutes or until the cheese is bubbly on top. Remove from oven and allow the pie to cool for 10 minutes. This also allows the pie to set and not fall apart.

Serve with salsa, sour cream, and cilantro on top.

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