This is a Mexican twist on your standard casserole dish. It also doubles easily to feed larger groups by adding an additional “layer”.
• 1.5 lbs chicken – cooked and chopped or shredded
• 1 can enchilada sauce
• 1/2 can corn
• 1/2 can black beans – rinsed
• 1/2 cup chopped onions
• 4 Lo-Carb Tortillas
• 1.5 cups shredded cheese
Pour a thin layer of enchilada sauce in the bottom of a baking dish – top with two tortillas – and then another thin layer of enchilada sauce. Use a spoon to make sure all of each tortilla is coated with sauce.
Evenly distribute your cooked chicken on top of the tortillas.
Mix together beans, corn, and onion. (Since this recipe takes a half can of beans and corn I usually double this mixture and use the entire can of each with 1 cup onion and freeze half to use in future “Mexican” dishes!)
Spread the bean mixture over the chicken layer
Layer 3/4 cup of cheese on top of chicken and beans
Top with two more tortillas, and another layer of enchilada sauce.
*If you are doubling the recipe – start over with chicken, beans, cheese… then:
Top with remaining cheese and bake at 350 degreesF for 30 minutes.
(sorry I have no pics of these steps, I having a teething toddler and I was literally holding him and not my camera while finishing up!)