- 2 big cans chicken breast (like the Kirkland brand from Costco)
- 1 can black beans
- 1 big can green enchilada sauce (or two of the smaller standard size cans)
- 1/2 can of refried black beans (I use the other half can in a delicious chipotle turkey chili recipe from my Trader Joe's cookbook)
- about 1 cup sour cream
- Tapatio or other chili sauce to your desired level of kick (I just shake a little in for flavor if Claire will be eating it)
- about 2 cups frozen corn
- shredded cheese
- corn tortillas
Preheat oven to 350. Mix all wet ingredients together in a bowl. In a 9 x 13 casserole dish alternate layers of corn tortillas, chicken mixture, and cheese (about 3-4 layers) Bake for 30 minutes.
Easy Peasy! No defrosting. No pre-cooking. Just mix and go. It's great for when that half packet of tortillas has been in the fridge for a while and they're getting stale. And I've found that kids generally love this. And, if you're an over-achiever you can use fresh chicken and shred it yourself (but I never do that because this is always my rescue meal when I'm unprepared for dinner!) I just keep the basic canned ingredients stocked and I'm always good to go.