Chicken Enchilada Bake Recipe

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Ingredients

1 can (15 oz.) pinto beans, rinsed, drained
1 can (11 oz.) corn with chopped green and red peppers, drained
1 pkg. (10 oz.) fully cooked, carved chicken breast, such as Perdue short cuts
1/2 c. medium salsa from jar
1 tsp. chopped fresh cilantro
1 tsp. dry southwest seasoning
1/4 tsp. salt
12 (6) corn tortillas
2 cans (10 oz. each) enchilada sauce
1 c. shredded Mexican cheese blend, 4 oz.
additional cilantro, optional

Preparation

Step 1

Preheat oven to 400 degrees F. Coat 13 inch x 9 inch baking dish with cooking spray. Combine first seven ingredients. Heat tortillas according to package directions. Place 1/3 cup chicken mixture in center of each tortilla: Roll up; place in baking dish. Pour sauce over tortillas; sprinkle with cheese. Bake until hot and bubbly, 20 minutes. Sprinkle with cilantro, if desired.