Hill’s Black Bean & Corn Enchilada Egg Bake

In Hills by Steve Sliwa

10 6in Corn Tortillas
1 11oz Frozen Bag Baby Corn
1 15oz Can Black Beans (Rinsed)
1 11oz Jar Green Chilli Sauce Mild
1 Sm Can Green Chilli’s
½ Lg Green Bell Pepper Diced
½ Lg Red Bell Pepper Diced
1 T Cumin
6 Eggs
2 C 2% Milk
1 Sm Bag Mexican Cheese Shreds
3 Large Chicken Breasts
Cook chicken with salt , pepper and garlic powder if desired in pan. Shred to small fork size pieces.
Grease well a 13×9 baking dish. Line bottom w/ 6 overlapping tortillas. Spoon
all cut vegetables & chicken throughout dish. Sprinkle cheese throughout. Power green chilli
over top and add extra can of chilli’s. Cut 4Tortillas into 1in strips and lay in weave over the top.
Combine eggs, cumin and milk in separate bowl. Pour over top of the backing dish. Add cheese
Shreds on top.. Cover tightly and refrigerate for 4 hours (optional) Then bake at 325 degrees for 60min.
Let stand 5 min.

Serves 6 – 8.

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