You know those people who can’t ever have their food touching? I’m the opposite. Like, totally opposite. I usually combine most things I’m eating on my plate, making my own little jumble. It’s the only way…and maybe the reason why I LOVE a good casserole. Seriously, combine a bunch of ingredients and bake it off in the oven? Sign me up. 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!
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
Grease an 8 x 8 baking dish and preheat oven to 350 degrees. Line bottom of baking dish with half the tortillas.
Combine all other items except cheese and mix well. This is the “enchilada” filling!
Spread half of the enchilada filling into baking dish over the tortillas.
Sprinkle half the cheese onto the enchilada layer.
Repeat! I like to add an extra layer of salsa onto the top of mine, but it’s up to you!
Bake for 25 minutes at 350 or until bubbly!
So good. Chicken, cheese, and salsa…how can you go wrong?