Enchilada Casserole

Enchilada Casserole
Enchilada Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6 6

    6 chicken breast

  • 1 1

    1 cup corn

  • 1 1

    1 can pinto beans

  • 1 1

    1 can diced tomatoes

  • 18 18

    18 corn tortillas

  • 1 1

    1 cup fat free shredded cheddar cheese

  • 1 1

    1 can enchilada sauce

Directions

Season chicken with salt, pepper, garlic powder and cumin. Put chicken, corn, beans and diced tomatoes into crockpot. Cook for 6 hours. Shred chicken, stir, season more if needed, and cook for another hour. Use a 9x13 pan. Pour some enchilada sauce just to cover bottom of pan. Take 6 tortillas and lay them on bottom. Top with chicken mix and then cheese. Put another layer of 6 tortillas and pour some sauce over those. Top with chicken and cheese. Add one last layer of 6 tortillas, sauce and a little chicken mix and the rest of the cheese. Bake in oven at 375 for 10 minutes. Cut into 9 pieces. 1 piece is 4 points.

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