Layered Chicken Enchilada Bake

Name: Layered Chicken Enchilada Bake
Yield: 8
Ingredients: 2 (10 oz) cans red enchilada sauce, divided; 9 (6 inch) yellow corn tortillas (I use Mission Extra Thin Yellow Corn Tortillas); 1 (16 oz) can fat free refried beans; 4 teaspoons canola oil; 1 1/2 lbs boneless, skinless chicken breasts, chopped into small bite-sized pieces (about 1/2”); 1 medium onion, diced; 1 cup drained and rinsed canned black beans; 3/4 cup frozen corn kernels; 6 oz 50% light sharp cheddar cheese, shredded (I used Cabot)

Layered Chicken Enchilada Bake was pinched from <a href="http://www.emilybites.com/2016/06/layered-chicken-enchilada-bake.html" target="_blank">www.emilybites.com.</a>

INGREDIENTS

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2 (10 oz) cans red enchilada sauce, divided

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9 (6 inch) yellow corn tortillas (I use Mission Extra Thin Yellow Corn Tortillas)

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1 (16 oz) can fat free refried beans

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4 teaspoons canola oil

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1 1/2 lbs boneless, skinless chicken breasts, chopped into small bite-sized pieces (about 1/2”)

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1 medium onion, diced

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1 cup drained and rinsed canned black beans

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3/4 cup frozen corn kernels

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6 oz 50% light sharp cheddar cheese, shredded (I used Cabot)

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