Ingredients
For the Casserole:
3 cups cooked chicken shredded (rotisserie chicken works well for convenience)
1 can 19 ounces enchilada sauce (red or green, based on preference)
12 corn tortillas cut into bite-sized pieces
1 can 15 ounces black beans, rinsed and drained
1 can 4 ounces diced green chiles
1 cup frozen corn kernels thawed
3 cups shredded cheese Mexican blend or a mix of cheddar and Monterey Jack
1 onion diced
2 cloves garlic minced
1 teaspoon ground cumin
Salt and pepper to taste
For Serving (optional):
Sour cream
Chopped fresh cilantro
Diced avocado
Sliced jalapeños
Lime wedges
OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN
Homemade Pineapple Soft-Serve Ice Cream
Easter Egg Cake Pops
Should the washing machine door remain open? The common mistake that can cost you dearly
The Magic Trick to Unshrink Clothes in Just 15 Minutes
Shiny fridge shelves, no vinegar needed – go find this ingredient in the kitchen
How to make an orchid live without soil? How to keep it in a glass vase?
Savory Eggplant Rolls: A Flavorful Twist on a Classic Dish
Cool Ranch Doritos Crunch Wraps
