Pastelón de Enchiladas Fáciles de Pollo y Judías Negras

Ingredientes

• 2 cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce
• 2 1/2 cups shredded deli rotisserie chicken
• 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
• 1 can (15 oz) black beans, drained, rinsed
• 1 cup frozen corn
• 8 corn tortillas (6 inch), cut in half
• 2 cups shredded Mexican 4-cheese blend
• Sliced green onions
• Chopped fresh cilantro leaves
• 1 container (7 oz) Old El Paso™ Crema Mexicana

Preparación

1. 1

   Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2. 2

   Spread 1/2 cup of the enchilada sauce evenly in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the taco seasoning mix, beans and frozen corn.

3. 3

   Place 8 tortilla halves in bottom of baking dish on top of sauce. Spread half of the chicken mixture evenly over tops of tortilla halves; sprinkle with 1 cup of the cheese. Top with remaining tortilla halves, chicken mixture and enchilada sauce.

4. 4

   Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly around edges. Sprinkle with remaining cheese.

5. 5

   Bake uncovered 5 to 7 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with green onions, cilantro and crema.