INGREDIENTS
2
chicken breasts
2 cups
enchilada sauce
1 cup
enchilada sauce
23 ozs
cream of chicken soup
1 cup
milk
10 ozs
rotel tomatoes
2 Tbsps
chili powder
1 tsp
paprika
1 tsp
salt
15 ozs
black beans
15 ozs
corn
1 cup
cheddar cheese
1/2 cup
cream
1 serving
tortilla strips
1 serving
cheddar cheese
1 serving
cream