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Easy Chicken Enchilada Casserole
Ingredients
  • 10 small corn tortillas cut in half
  • 2 ½ cups shredded cooked chicken or use leftover meat
  • 2 cups cheddar cheese shredded and divided
  • 2 cups red enchilada sauce
  • 1 15 oz can black beans rinsed and drained
  • 1 15 oz can corn drained
  • 1 14.5 oz can roasted red pepper drained well and chopped
  • Optional toppings and garnishes: chopped parsley, avocado, green onions, chopped cherry tomatoes
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