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Chicken enchilada

1) Dump-and-Bake Chicken Enchiladas

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups shredded cooked chicken
  • 8 small flour tortillas torn
  • 2 cups enchilada sauce
  • 1 cup shredded Mexican cheese
  • 1 can black beans drained
  • 1 cup frozen corn

Method
 

  1. Grease a 9-by-13-inch baking dish.
  2. Add the chicken, torn tortillas, beans, corn, and sauce. Stir gently.
  3. Sprinkle cheese over the top.
  4. Cover tightly with foil and freeze for up to 3 months.
  5. Thaw overnight in the fridge.
  6. Bake covered at 375°F for 25 minutes. Remove the foil and bake 10 more minutes.