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Chicken Enchilada Casserole

Wendy Zitzman
  • 70 minutes
  • Serves 8

INGREDIENTS

12

corn tortillas, halved

1 1/2

lbs boneless skinless chicken breast

30 oz

canned black beans, drained and rinsed

1 cup

canned corn

3 cups

enchilada sauce

2 cups

reduced fat shredded Monterey Jack cheese

6

green onions, chopped

1/3 cup

cilantro, chopped

2 tsp

garlic powder

2 tsp

chili powder

2 tsp

ground cumin

1 tsp

paprika

1/2 tsp

salt

1/2 tsp

black pepper