TOTAL TIME: Prep: 30 min. Cook: 1 hour YIELD: 6 servings.
Ingredients
• 3 cups shredded cooked chicken
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
• 1 can (10 ounces) green enchilada sauce
• 1 can (4 ounces) chopped green chiles
• 1/4 cup minced fresh cilantro
• 1 tablespoon lime juice
• 9 corn tortillas (6 inches)
• 3 cups shredded Colby-Monterey Jack cheese
• Optional: minced fresh cilantro, lime wedges, salsa and sour cream
Directions
• 1. Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. Spread 1/4 cup chicken mixture over bottom of Dutch oven. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice.
• 2. Bake, covered, until a thermometer reads 165°, 50-60 minutes. If desired, serve with additional cilantro, salsa, sour cream and lime wedges.
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