Nathan & Catherine's Enchiladas

·       Approx. 30 small corn tortillas

·       4-5 cans El Pato enchilada sauce (This brand makes all the difference. We like the Salsa de Jalapeno flavor. A friend told me they sell large cans at the Dollar Tree, lol. So if you get it there, you'll probably only need 1.5 large cans.)

·       16 oz. shredded Monterey Jack cheese

·       1 small onion, diced

·       1 can black beans

·       1 can diced green chilies

·       1 can corn OR 1 large yellow squash, diced

·       2 Chicken breasts, cooked and cubed (we usually use rotisserie)

Preheat oven to 400°. Cook onion in butter or olive oil for 3-5 minutes in a large skillet. Add green chilies, black beans, corn or squash, and chicken. Salt to taste.

Coat the bottom of a 9x13 glass baking dish with enchilada sauce. Pour remainder of enchilada sauce into a large, low bowl (we use a pie pan). Heat tortillas in microwave with a bowl of water to create steam so they become more flexible (corn tortillas break pretty easily if they’re dry/cool). Dip each tortilla into sauce to coat both sides. Place a heaping tablespoon full of filling, sprinkling with cheese, in the center of tortilla and roll, then place in baking dish, cramming together closely with other enchiladas. When pan is full, pour remaining enchilada sauce over the top to coat well. Sprinkle with cheese and bake until cheese turns golden and filling is bubbling, 20-25 minutes. Serve with Café Rio Cilantro Lime Rice, sour cream, pico de gallo, and guacamole.

We usually end up needing another pan for the few final enchiladas...9x13 doesn't quite fit 30 enchiladas. I use an 8X8 glass baking dish.