Chicken Enchilada Bake

By smleonard

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

Details

Servings 6

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.