Enchilada Casserole

I brought dinner to a new mom this week and thought id try something new. I love the crockpot chicken with black beans but its hard to bring to a new mom. This was perfect because i brought it to her in the morning and she could take it out and cook it right before they were ready to eat dinner.

corn tortillas

cooking spray

4 pieces of cooked chicken- you can shred it or chop it

1 can black beans

1 can corn

kraft garlic cooking creme (its new...in the cream cheese section..its cream cheese with the consistency of sour cream)

2 cans green chile enchilada sauce

1/2 cup sour cream

2 tsp garlic minced

cheddar jack cheese or kraft mexican cheese

spray pan with cooking spray

arrange tortillas on the bottom of the pan

in a food processor, add the enchilada sauce, sour cream, garlic and 1 package of kraft garlic creme. Process it until the mixture is blended well. Reserve half of the mixture to add to the top of the casserole later...Add half of the mixture to a large bowl. Then add chicken black beans and corn to the bowl and mix that together.

Then add the chicken mixture on top of the corn tortillas and add cheese to the top of that. Then add another layer of corn tortillas and add more chicken mixture and cheese. (Like you would a lasagna.) Add the reserved cream cheese enchilada sauce mixture to the top of the last layer of corn tortillas and add a little more cheese to the top of that. Cover and bake for 45-60 min at 350. YUMMY!