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Mexican Chicken Enchilada Casserole

yield: 4 total time: 65 minutes
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Ingredients

  • 12 ounces enchilada sauce Trader Joe’s, or can of your favorite
  • 8 soft taco sized flour tortillas
  • 10 corn tortillas
  • 1 cup frozen corn or canned, thawed
  • 1 1/2 cups fresh mushrooms sliced
  • 3 cloves garlic chopped
  • 5 green onions chopped. Reserve green tops for garnish, optional
  • 4 ounces green chilies can whole, diced
  • adobo
  • salt
  • pepper
  • 15 ounces black beans or pinto, rinsed and drained
  • 3 1/2 cups chicken fully cooked chopped, store-bought rotisserie chicken works perfectly well
  • 3 cups shredded cheddar Monterey Jack or Mexican Blend cheese
  • 1/2 cup chopped cilantro
  • Mexican crema or sour cream for serving

Nutrition

  • Calories : 1180 calories
  • Carbohydrate : 112 grams
  • Cholesterol : 220 milligrams
  • Fat : 45 grams
  • Fiber : 18 grams
  • Protein : 83 grams
  • SaturatedFat : 23 grams
  • Sodium : 2640 milligrams
  • Sugar : 13 grams
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