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Chicken Enchilada Casserole

Nicole Morrissey
  • 45 minutes
  • Serves 8

INGREDIENTS

3 cups

red enchilada sauce

19

(6 inch) corn tortillas, cut in half

2 15 ounce cans

reduced sodium black beans, drained and rinsed

1 15 ounce can

no salt added corn, drained

6

green onions, thinly sliced

3 cups

(about 1 lb) cooked rotisserie chicken, shredded

2 cups

part-skim Mexican blend cheese, shredded

1/2 cup

fresh cilantro, chopped