Chicken Enchilada Casserole
Large Can Enchilada Sauce
2-3 Chicken Breast cooked and shreaded
One Can Black Beans
One Can of Corn
Diced Sundried Tomatoes
Diced Green Olives
2 cups Shreeded Sharp Cheddar
Mix in a large bowl Enchilada sauce, spinach (drain and thaw if using frozen), Chicken, Beans & Corn (drain both first), Sundried tomatoes, and olives.
In casserole pan lightly cover the bottom with a bit of the sauce.
Lay a layer of corn tortillas over the bottom.
Spoon and spread 1/3 of the mixture.
Sprinkle with cheese.
Repeat layering tortillas and mixture with cheese until all is gone.
Bake at 350 for 30 mins or until melted and bubbley.
Top with Sour Cream.
Pairs Well With
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