Easy Chicken Enchilada Casserole

By carvalhohm

Ingredients

• 4 oz (reduced-fat) Cream Cheese, softened
• 1 can Cream of Chicken Soup
• 1 can Cream of Mushroom Soup
• 1 tsp Ground Cumin
• 2 cups (low-fat) Milk
• 1 can Black Beans, drained and rinsed
• 1 can Mexi-corn, drained
• 1 bunch Green Onions, chopped
• 1 Small Can Diced Green Chilies, drained
• 1 Small Can Sliced Black Olives, drained
• 6 Corn Tortillas
• 2 Large Cans White Chicken Meat, drained or 4 chicken breasts, cooked and chopped
• 3 cups Shredded Mexican-blend Cheese
• Salsa & Sliced Avocados

Details

Servings 8
Adapted from chicken.betterrecipes.com

Preparation

Step 1

In one bowl, mix cream cheese, soups and cumin; gradually stir in milk. In another bowl, mix black beans, corn, onions, chilies, and black olives. Stack tortillas and cut into six wedges.

Spread little of soup mixture in bottom of 9x13 baking dish. Layer half of wedges onto soup mixture in dish; top with half of black bean-corn mixture. Add layer of half of chopped chicken. Continue layering with half of remaining soup mixture and half of cheese. Repeat layers.

At this point casserole may be refrigerated overnight or frozen up to 3 months and thawed in refrigerator before baking.

Bake about 30 minutes at 350 degrees. (Bake longer if casserole has been in refrigerator.)

Serve with salsa and avocado slices.