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


See full instructions : www.therecipecritic.com

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