It's What's For Dinner....

My family requests me to make this all the time, ....shhh!.... don't tell them how easy it is to make. I developed this recipe for Chicken Enchilada Casserole because I do not like the mess, or extra calories, of corn tortillas fried in oil, rolled up with the ingredients inside, only to have them fall completely apart when you put them in the dish to bake. So here is my quick & easy recipe....I promise everyone will love it!

Barbara’s Chicken Enchilada Casserole
Serves 6

5 Boneless, Skinless Chicken Breasts
Cooked and Diced
1 - 16oz. Can Enchilada Sauce
1 - 15 oz. Can Black Beans
2 cups shredded Sharp Cheddar Cheese
1 - 10 oz. Bag of Fritos® Corn Chips, crush 2 cups; set aside remainder
Iceberg Lettuce, washed and shredded
Sour Cream

Spread a small amount of olive oil in the bottom of a 9” x 13” baking dish. Spread 3 Tbsps. sauce on the bottom of dish, then layer all ingredients in the following order: beans, diced chicken, cheese, Fritos®, sauce, beans, diced chicken, cheese, Fritos®, top with remaining sauce. Cover with aluminum foil.

Bake in a preheated 350° oven for 25 minutes. Remove foil and return to oven for 5 minutes.

Serve with shredded lettuce, sour cream and Fritos® Corn Chips.




Enjoy with your family!

Thanks for stopping by today and check back soon for some stamping ideas and maybe a recipe or two.
Live, Laugh, Love and STAMP!
~Barbara