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One-Pan Chicken Tortilla Bake

Christy Denney, The Girl Who Ate Everything
  • minutes
  • Serves

INGREDIENTS

10

(6-inch) Old El Paso soft taco flour tortillas

2 cups

shredded rotisserie chicken

1

jar salsa verde

1 cup

black beans, rinsed and drained

1 cup

corn (fresh, grilled, frozen, or canned)

3 cups

shredded Mexican blend cheese

1/4 cup

sliced green onions