You’re gonna back after all

Layered Chicken Enchilada Bake


Ingredients
2 (10 oz) cans red enchilada sauce, divided
9 (6 inch) yellow corn tortillas (I use Mission Extra Thin Yellow Corn Tortillas)
1 (16 oz) can fat free refried beans
4 teaspoons canola oil
1 ½ lbs boneless, skinless chicken breasts, chopped into small bite-sized pieces (about ½”)
1 medium onion, diced
1 cup drained and rinsed canned black beans
¾ cup frozen corn kernels
6 oz 50% light sharp cheddar cheese, shredded (I used Cabot)

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