This is a comfort food our whole family enjoys! Often we have most of the ingredients on hand without prior planning and it keeps great in the fridge to heat up through the week for leftover meals.
Use any enchilada sauce you love. My favorite is Frontera’s green Chile Enchilada Sauce. Pictured, I have a red sauce because this particular casserole was made during a week of being snowed in and that’s what we had in the cupboard, which was perfect! I hope you enjoy this and that it becomes one of your regular meals!
Enchilada Casserole
Ingredients
- 2 pkg chicken tenders
- 2 cans black beans
- 1 can corn
- 1 pkg cream cheese
- 2 pkg Frontera Sauce (green or red) My fave is the green!
- 1 cup shredded chedder
- 1 pkg corn tortillas
- 2 small cans green chilies
Instructions
- Cook and shred your chicken tenders.I like to use the instant pot. Rinse chicken. Place chicken in instant pot, cover with 1 cup of chicken broth or water. For fresh chicken tenders pressure cook on high for 3 minutes with a 6 minute natural release. For frozen, pressure cook on high for 6 minutes with 6 minute natural release. Shred chicken with 2 forks.
- In empty instant pot (on saute) or stove pot, melt cream cheese, add chicken, corn and black beans and green chilies if using. Fold all together.
- In a casserole dish, layer tortillas on the bottom, barely overlapping. Layer the mixture then repeat until the top layer is tortillas.
- Pour sauce all over top (I prefer green sauce but any will be yummy). Sprinkle with cheese and cook for 30 minutes covered at 350.
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