2 cups cooked chicken (I had some rotisserie chicken leftover from earlier in the week and used that! Time saver!)
1 19 oz. can mild enchilada sauce
1/2 cup chunky salsa
1 tsp sugar
1 can of black beans, drained and rinse
approximately 10 white corn tortillas
8 oz shredded cheddar-monterey jack blend cheese
1/4 c chopped green onion
1/4 c chopped tomotoes
The recipe is really very easy to throw together. First, start by preheating the oven to 350 degrees.
In a medium/large sized mixing bowl, mix together the chicken, enchilada sauce, salsa, sugar and black beans. I've also made this casserole before with corn instead of black beans and both ways are delicious!
Next, top with the chicken/sauce mixture. Then top with the shredded cheese, green onion and tomatoes.
Bake for about 30-40 minutes, or until hot and bubbly! I like to allow it to cool for just a few minutes before serving.
I made up a quick fruit salad to serve with this, which had an ambrosia apple (peeled and diced), strawberries and mandarin oranges. I always like to make sure there is fresh fruit and veggies, and lots of color on our plates at dinner time!
* I've used crushed tortilla chips in place of tortillas before, and it's just as good! I would say about 2 c of crushed tortilla chips would be enough.
* I've used corn instead of black beans
* Use some rotisserie chicken instead of cooking chicken from scratch!
I hope you enjoy this meal as much as we do!
© Cruzin' Thru | 2014