INGREDIENTS
2
chicken breasts
2 10 ounce cans
red enchilada sauce
1
green enchilada sauce
2 10 3/4 ounce cans
cream of chicken soup
1 cup
milk
1
Rotel tomatoes with green chilies
1 tbsp
chili powder
1 tsp
paprika
1 tsp
salt
1
black beans, drained and rinsed
1
bag frozen corn
Toppings:
cheddar cheese shredded
sour cream
tortilla strips