QUICK CHICKEN ENCHILADA CASSEROLE

A very simple, easy and delicious Quick Chicken Enchilada Casserole recipe. So addictive, you won’t stop eating it!

Ingredients

* 6-8 corn tortillas, torn up

* 1 8 oz can. corn

* 1 8 oz. can reduced sodium black beans

* 3 roma tomatoes, diced

* 2 cups shredded chicken (or chicken cut into 1/2 inch pieces)

* 1/2 cup light sour cream

* 1/2  cup salsa

* 3/4 cup reduced fat Mexican or cheddar cheese

Instructions

1. Grease an 8 x 8 baking dish and preheat oven to 350 degrees.  Line bottom of baking dish with half the tortillas.

2. Casserole5 thumb Quick Chicken Enchilada Casserole

3. Combine all other items except cheese and mix well.  This is the “enchilada” filling!

4. Img 3937 thumb Quick Chicken Enchilada Casserole

5. Spread half of the enchilada filling into baking dish over the tortillas.

6. Casserole4 thumb Quick Chicken Enchilada Casserole

7. Sprinkle half the cheese onto the enchilada layer.

8. Casserole3 thumb Quick Chicken Enchilada Casserole

9. Repeat! I like to add an extra layer of salsa onto the top of mine, but it’s up to you!

10. Casserole2 thumb Quick Chicken Enchilada Casserole

11. Bake for 25 minutes at 350 or until bubbly!