5-6 flour tortillas, torn
1 can of corn, drained
1 can of refried or black beans
1 can enchilada sauce
1 can cream of chicken
1 pound cooked chicken or ground beef, seasoned with mexican seasoning
8 ounces sharp cheddar cheese
Layer all ingredients in a pan twice, starting with the tortillas on the bottom. Cook at 350 for 30 minutes, until bubbly. Serve with sour cream, lettuce and tomato on top.
From Frozen: Thaw completely in refrigerator, cook as above.
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