Loaded Stacked Chicken Enchilada Casserole
INGREDIENTS
- 2 (10 oz) cans enchilada sauce
- 12 corn tortillas, torn in half
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (6.5 oz) can sliced olives
- 2 cups cooked and chopped chicken, rotisserie works great
- 3 cups shredded colby jack cheese
- Optional toppings: sour cream, avocados, chopped cilantro, diced tomatoes
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