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Chicken Enchilada Casserole

Jessica Formicola
  • 45 minutes
  • Serves 6

INGREDIENTS

8 1/2 oz

cornbread mix

2 tbsp

butter (melted)

1/3 cup

milk

1

egg

1 cup

Enchilada Sauce

1

rotisserie chicken ( , meat pulled and shredded)

1/2 tsp

onion powder

1/2 tsp

garlic powder

1/2 tsp

chile powder

1/2 tsp

dried oregano

1/2 tsp

paprika

1 tsp

fine sea salt

1/2 tsp

black pepper

1 cup

black beans ( , canned and rinsed)

3

chipotle peppers in adobe sauce ( , finely minced)

1/2 cup

cilantro ( , packed)

1/4 cup

scallions ( , chopped)

1 1/2 cups

cheddar chees ( , shredded)

2

limes (quartered)