Chicken Enchilada Casserole
CATEGORIES
INGREDIENTS
- Cooking Time: 30
- Servings: 4-6
- Preparation Time: 15
- Corn Tortillas
- Large Can Enchilada Sauce
- Chopped Spinach
- 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
- Sour Cream
DIRECTIONS
- 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.