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Layered Enchilada Casserole*** by MELISSA RODRIGUEZ serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

http://joyful-mommas-kitchen.blogspot.com/2012/04/layered-enchilada-casserole-freezer.html

Ingredients:

2 Cup

Chicken Breast, Cooked & Shredded

1 Can

Diced Tomatoes, Drained 15 oz

1 Can

Black Beans, Drained 15 oz

1 Tub

Sante Fe Blend Philadelphia Cooking Creme

2 Cup

Shredded Cheese

Flour Tortillas, 6 in

Directions:

1. Mix the chicken, tomatoes, beans, and cooking crème in a bowl. Combine well.

2. Place a 1/3 cup mixture on bottom of a pie plate or 8X8 freezer pan. I buy the foil ones. Top with 1 flour tortilla.

3. Top tortilla with chicken mixture and cheese. Repeat layers and end with chicken mixture on top and top with last bit of cheese.

4. Double wrap in heavy aluminum foil to prevent freezer burn. Label.
Cooking Instructions: Thaw and bake uncovered at 350 degrees 30 minutes or until heated through

Categories:

Ethnic Foods
Main Dishes