Monday, April 21, 2014

Quick Chicken Enchilada Casserole


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This casserole is one of my all time faves and I make it all the time! It is easy to prepare and is so fast—perfect for the days I get home from lab late. It also makes enough for leftovers and reheats well!
Ingredients
  • 6-8 corn tortillas, torn up
  • 1 8 oz can. corn
  • 1 8 oz. can reduced sodium black beans
  • 3 roma tomatoes, diced
  • 2 cups shredded chicken (or chicken cut into 1/2 inch pieces)
  • 1/2 cup light sour cream
  • 1/2  cup salsa
  • 3/4 cup reduced fat Mexican or cheddar cheese
Directions
Read Full Recipe please visit : morethanjustdessert.com

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