Ingredients
- 2 cups shredded cooked chicken
- ½ cup chopped onions
- ½ cup chopped red pepper
- 1 large red pepper, sliced
- 1 can corn, rinsed
- 1 can black beans, drained and rinsed
- 1 can tomato sauce
- 3 tbsp. Dry Mexican mix
- 2 cups shredded cheddar cheese
- Salsa
- 6 corn tortillas
Directions
- Preheat oven on bake to 350
- Toss chicken with tomato sauce and dry spice mix, blend well and set aside
- Place Va cup of sauce in the bottom of a casserole dish and top with 2 corn tortillas
- Place Va cup of meat mix onto the tortillas, sprinkle with vegetables and 1/3 cup of shredded cheese. Repeat 2 more times alternating with 2 more tortillas, meat mix, vegetables and cheese
- Top with remaining sauce and ½ cup of shredded cheese
- Bake for 30 minutes until cheese is melted and edges are bubbling
- Cut into 4 wedges and serve