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
Sun-dried tomatoes in oil: the recipe with tips and tricks for making them at home
Highly polished wooden furniture, 3 tablespoons of this and it will shine again
The Surprising Cleaning Hack: Mopping with Bubble Wrap
Southern Chicken Fried Steak with Gravy Recipe
Chicken Bacon Ranch Casserole
NO-BAKE CHOCOLATE OAT BARS
