(Margaritas optional but recommended)
Prep time: one hour
Heat index: mild
- 1 cup white onion, chopped
- 1 cup red bell pepper, diced
- 1 cup poblano pepper, diced, peeled and seeded
- 1 tablespoon garlic, minced – more if you like
- 1 1/2 tablespoons canola oil
- 1 14-1/2 ounce can diced tomatoes, undrained
- 1 tablespoon chile powder
- 2 teaspoons ground cumin
- 1 tablespoon dried oregano
- salt to taste
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 1/4 cup fresh cilantro leaves, chopped
- 1 1/2 cups sour cream
- 1 cup ricotta cheese
- 2 ears of corn, roasted and cut off the cob (you can also use 1 8-ounce package frozen cut corn, thawed)
- 1 15-ounce can black beans, drained and rinsed
- 2-3 cups cooked chicken, white or dark meat, diced (you can also use a grocery store rotisserie chicken)
- 1 1/2 cups Monterey Jack cheese, shredded
- 1 1/2 cups sharp cheddar cheese, shredded
- 12 8-inch fresh corn tortillas
- Preheat oven to 350 degrees.
- Add canola oil to a large skillet, sauté onions and peppers for about 15 minutes, or until tender.
- Add tomatoes and their juice, garlic, chile powder, oregano, cumin and salt, and continue cooking for 10 minutes.
- Remove from heat and set aside.
- In a medium bowl combine the spinach, cilantro, sour cream and ricotta.
- In a 13x9x2 inch-baking dish that has been coated with nonstick cooking spray, layer the ingredients as follows:
- thin layer of sautéed tomato mixture
- 6 tortillas spread out in a layer
- half of the black beans
- half of corn
- half of of the chicken
- half of the remaining tomato mixture
- half of the sour cream spinach mixture
- half of the cheddar cheese
- half of the Monterey Jack cheese
- Repeat for one more layer, except for the cheese.
- Cover with foil and bake for 20 minutes.
- Top with remaining cheeses and bake for another 10-15 minutes, uncovered.
- Remove from oven and allow to rest for 10 minutes before serving.