Chicken Enchilada Casserole
  • 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
  1. Mix in a large bowl Enchilada sauce, spinach (drain and thaw if using frozen), Chicken, Beans & Corn (drain both first), Sundried tomatoes, and olives.
  2. In casserole pan lightly cover the bottom with a bit of the sauce.
  3. Lay a layer of corn tortillas over the bottom.
  4. Spoon and spread 1/3 of the mixture.
  5. Sprinkle with cheese.
  6. Repeat layering tortillas and mixture with cheese until all is gone.
  7. Bake at 350 for 30 mins or until melted and bubbley.
  8. Top with Sour Cream.
It has just developed and evolved over time.