Chicken Enchilada Casserole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 -5 boneless skinless chicken breasts (cooked and shredded or cubed)
• 1 (15 ounce) light red kidney beans
• 2 (11 ounce) cans whole kernel corn, drained
• 1 (19 ounce) can medium enchilada sauce
• 1 (13 2/3 ounce) can diced tomatoes
• 1 cup salsa, of choice
• 1 cup shredded cheddar cheese
• 1 cup shredded monterey jack cheese
• tortilla chips (i used 'mission' brand cilantro & lime flavor)
• 1 (1 1/4 ounce) packet taco seasoning
• 2 teaspoons garlic powder
• 1 teaspoon onion powder

Recipe

• 1 preheat oven to 350.
• 2 in a bowl, combine all ingredients except the cheese & tortilla chips. stir until well-mixed.
• 3 crumble the tortilla chips and use them to thoroughly cover the bottom of a 9x13 baking pan.
• 4 spread the chicken mixture across the chips.
• 5 sprinkle with the shredded cheeses.
• 6 bake approximately 30-45 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
• 7 serve with spanish rice, refried beans, and additional chips if desired.