INGREDIENTS
2
Chicken breasts
2 cups
Red enchilada sauce
1 cup
Green enchilada sauce
1 23 oz
Cream of chicken soup
1 cup
Milk
1 10 oz
Rotel
1 Tbsp
Chili powder
1 tsp
Paprika
1 tsp
Salt
1 15 oz
Black beans, drained and rinsed
1 15 oz
Corn, drained
1 cup
Shredded cheddar cheese
1/2 cup
Sour cream
Tortilla strips