Cousin Eddie's Chicken Enchilada
Ummmmm, chicken enchiladas. In a casserole?
INGREDIENTS:
9 corn tortillas
1 1/2 cups rotisserie chicken, shredded
1 cup fresh or frozen corn, defrosted
1 cup black beans, rinsed and drained
1/4 cup cilantro, chopped
1/2 Cousin Eddie’s sauce
1 cup red enchilada sauce
1 1/2 cups cheddar/Monterey Jack cheese, shredded
DIRECTIONS:
Preheat oven to 375 degrees. Spray a 9x9 baking dish with cooking spray. In a large bowl, combine the rotisserie chicken, corn, black beans, and cilantro. In a separate dish, whisk together Edley's barbecue sauce and red enchilada sauce.To assemble, add 3 of the corn tortillas to the baking dish breaking them up as needed so the bottom of the dish is covered.
Next, you're going to layer up the casserole. Spread 1/3 of the chicken mixture evenly on top of the tortillas and top that with a 1/3 of the cheese. Repeat the layering process ending with chicken and cheese on top. Bake for 20-30 minutes or until the cheese is melty and bubbly.
