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