Chicken and Black Bean Enchilada Casserole
Southwest Salad
Ingredients
- 1 (10-oz) can enchilada sauce
- 10 corn tortillas, divided
- 3 cups shredded rotisserie chicken (without skin)
- 2 (15-oz) can black beans, drained and rinsed
- 1 (16-oz) container refrigerated salsa
- 1 (8-oz) pkg shredded Cheddar cheese, divided
- ¼ cup sliced radishes
- ½ cup sour cream
Instructions
- Preheat oven to 350°F.
- Pour ¼ cup sauce in a lightly greased 11x7-inch baking dish. Top with 5 tortillas, tearing as needed to fit. Sprinkle with chicken, beans, salsa, and 1 cup cheese. Top with 5 tortillas, tearing to fit. Pour remaining sauce over tortillas; sprinkle with 1 cup cheese.
- Bake 20 minutes or until cheese is melted and bubbly. Sprinkle with radishes; serve with sour cream.
Side Dish Ingredients
- 2 (10.5-oz) pkg Southwest salad kits
Side Dish Instructions
- Prepare salads according to package directions.
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