Ingredients
- 24 oz chicken breast, boneless and skinless
3 Eight Grain Tortilla or Whole Wheat Wraps
1 Red Bell Pepper, roasted and diced
1 can (15 oz) black beans, drained
1 T Cilantro, fresh
1 1/2 cups Enchilada Sauce
2 T Salsa Ranchera or Hot Chuncky Style Salsa
1/2 C Yellow onions, diced fine
1 C Corn, frozen
1 T Cumin seed
1 t Fennel seed
8 oz Monterey Jack Cheese, shredded
Description
Chef Meg's Enchilada Casserole Is Great For A Weeknight Meal Or As A Appetizer For A Party. Better Yet, It's A One-dish Meal! Serve It With Steamed Broccoli Or A Green Salad.
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter