1 19-ounce) can enchilada sauce (or use enchilada sauce mix, 8 oz tomato sauce & 1 1/2 cups water)
1 15-ounce can corn, drained
1 15-ounce can black beans, rinsed and drained
1 1/2 pounds cooked, shredded or cubed chicken breast
12 corn tortillas
1 1/4 cups shredded cheddar or monterey jack cheese (divided)
Instructions
Heat oven to 350 degrees. In a bowl, combine half the enchilada sauce, the corn, black beans, and chicken.
Line the bottom of a 9x13 dish with 4 corn tortillas and top with half of the chicken mixture. Sprinkle with 1/4 cup cheese. Place 4 more tortillas on top, then remaining chicken mixture and another 1/4 cup cheese.
Top with 4 tortillas and cover with remaining enchilada sauce. Cover and bake 20 minutes. Remove foil and sprinkle with 3/4 up cheese. Bake 10 minutes more.
Originally Submitted
1/17/2014
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