CHICKEN ENCHILADA CASSEROLE

INGREDIENTS 

– ½ tablespoon olive oil – 1 small onion, chopped – ½ cup green bell pepper, seeded, chopped – 2 oz. can chopped green chiles – 15 oz. can pinto beans, rinsed and drained

INGREDIENTS, CONT.

– 4 oz. corn kernels, drained – 2 cups cooked and chopped chicken – 2 cups enchilada sauce – 8 corn tortillas, halved – 1 ½ cup Mexican blend cheese

INSTRUCTIONS

1. Prep work 2. Cook the veggies 3. Assemble the casserole 4. Bake and serve

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