Cheesy Chicken Enchilada Casserole

Minutes to Prepare: 35
Minutes to Cook: 25

Number of Servings: 8

Ingredients

1 Large jar salsa verde1.0 cup Yellow Sweet Corn1.0 cup Beans, black1 pouch Uncle Ben's white rice (microwave pouch)5.0 tbsp Cilantro, washed and diced2.0 cup Kraft Shredded 2% Mexican Four Cheese blend16 Corn Tortilla - 6" taco size1lb Boneless Skinless Chicken Breast1.0 cup Old el Paso Refried Beans

Directions

Cook chicken until white and tender in a small amount of salsa verde, then shred Preheat oven to 350� F Microwave rice pouch or steam your own rice Wash and dice cilantro very finely Set aside 1 cup of cheese, tortillas and salsa Mix remaining ingredients together until combined and evenly distributed Coat a casserole pan with non stick spray Layer tortillas on bottom Spread a layer of the filling Spread a layer of salsa Repeat until the last layer of tortillas is on top Spread last cup of cheese on top Cover with foil and bake in oven at 350� for about 15-20 minutes, then uncovered for another 3-5 minutes until cheese on top is golden Cut into 8 servings with a spatula, lasagna-style, and serve Add sour cream as an additional topping! Serving Size: Makes 8 servings

Number of Servings: 8.0

Recipe submitted by SparkPeople user LOXASHA.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving