1 rotisserie chicken, shredded
1 can (12 oz) enchilada sauce
1 small can sliced olives, drained
1 can black beans, rinsed and drained
1 cup frozen corn kernels
2 cups shredded Mexican blend cheese
sour cream
salsa
guacamole
1 diced tomato
Heat oven to 375. Toss shredded chicken, enchilada sauce, olives, black beans, and corn together. Spread in a greased 9 by 13 pan, sprayed with cooking spray. Top with cheese. Bake covered 20 minutes, then remove the foil and bake 5-10 minutes longer until cheese is melted and bubbly. Let sit 10 minutes, then serve in bowls topped with sour cream, salsa, guacamole, and tomato as desired.
1 can (12 oz) enchilada sauce
1 small can sliced olives, drained
1 can black beans, rinsed and drained
1 cup frozen corn kernels
2 cups shredded Mexican blend cheese
sour cream
salsa
guacamole
1 diced tomato
Heat oven to 375. Toss shredded chicken, enchilada sauce, olives, black beans, and corn together. Spread in a greased 9 by 13 pan, sprayed with cooking spray. Top with cheese. Bake covered 20 minutes, then remove the foil and bake 5-10 minutes longer until cheese is melted and bubbly. Let sit 10 minutes, then serve in bowls topped with sour cream, salsa, guacamole, and tomato as desired.
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