Enchilada Casserole
  • 2 cups cooked, shredded chicken
  • 1 can diced tomatoes, drained (15 oz)
  • 1 can black beans, drained ( 15 oz)
  • 1 tub Sante Fe blend Philadelphia Cooking Creme
  • 2 cups shredded cheese
  • 3 flour tortillas
  1. Mix the chicken, tomatoes, beans, and cooking creme in a bowl. Mix well.
  2. Place 1/3 cup mixture on bottom of a 8x8 freezer pan. Top with 1 flour tortilla
  3. Top tortilla with chicken mixture and cheese. Repeat layers and end with chicken mixture on top and top with last bit of cheese.
  4. Double wrap in heavy aluminum foil to prevent freezer burn
  5. Cooking Instructions: Thaw and bake uncovered at 350 degrees for 30 minutes or until heated through