Quick Chicken Enchilada Casserole

Quick Chicken Enchilada CasseroleQuick Chicken Enchilada Casserole

Ingredients

  • 6-8 corn tortillas, torn up
  • 1 8 oz can. corn
  • 1 8 oz. can reduced sodium black beans
  • 3 roma tomatoes, diced
  • 2 cups shredded chicken (or chicken cut into 1/2 inch pieces)
  • 1/2 cup light sour cream
  • 1/2  cup salsa
  • 3/4 cup reduced fat Mexican or cheddar cheese

Directions

  1. Grease an 8 x 8 baking dish and preheat oven to 350 degrees.  Line bottom of baking dish with half the tortillas.
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  3. Combine all other items except cheese and mix well.  This is the “enchilada” filling!
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  5. Spread half of the enchilada filling into baking dish over the tortillas.
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  7. Sprinkle half the cheese onto the enchilada layer.
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  9. Repeat!  I like to add an extra layer of salsa onto the top of mine, but it’s up to you!
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  11. Bake for 25 minutes at 350 or until bubbly!

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