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Enchilada Casserole

Print Recipe
Cook Time 50 minutes
Servings 6

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.