Quick chicken enchilada casserole
This is a great way to use leftover chicken.
1 can(s)black beans, drained
1 can(s)red beans, drained
1 cfrozen corn
1 can(s)diced tomatoes, undrained
1/2 conion, diced
1 cshredded cheddar cheese
1 1/2 tspcumin
1 can(s)diced green chilies, optional
1 tspdried pablano chili
How to Make Quick chicken enchilada casserole
- Dice chicken into bite size pieces and set aside.
Sauté onion in a little butter or oil. When soft, stir in all remaining ingredients EXCEPT tortillas and cheese. (Add green chilies here if using)
- In a 9x12 pan, spray with non-stick coating. Place a layer of tortillas, then half the chicken mixture & half the cheese. Repeat. If desired, you can crush some tortilla chips for a crunchy topping.
- Bake at 350 degrees for ap 30 minutes.
Serve with sour cream and salsa if desired