Layered Enchilada Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 cup(s) chicken breasts shredded |
1 can(s) diced tomatoes drained |
1 can(s) black beans drained |
1 tub(s) sant© fe blend philadelphia cooking cr¨me |
2 cup(s) cheese shredded |
3 flour tortillas |
Directions:
1. Mix the chicken, tomatoes, beans, and cooking crème in a bowl. Combine well.
2. Place a 1/3 cup mixture on bottom of a pie plate or 8X8 freezer pan. I buy the foil ones. Top with 1 flour tortilla.
3. Top tortilla with chicken mixture and cheese. Repeat layers and end with chicken mixture on top and top with last bit of cheese.
4. Double wrap in heavy aluminum foil to prevent freezer burn. Label.
5. Cooking Instructions: Thaw and bake uncovered at 350 degrees 30 minutes or until heated through.
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