Servings: 10

1.5lbs boneless skinless chicken breast, cooked and diced 1.5lbs boneless skinless chicken breast, cooked and diced
1 pack taco seasoning 1 pack taco seasoning
1 can black beans, drained and rinsed 1 can black beans, drained and rinsed
1can corn, drained 1can corn, drained
1 can fat free refried beans 1 can fat free refried beans
1 can Rotel, diced tomatoes with green chiles, drained 1 can Rotel, diced tomatoes with green chiles, drained
19oz enchilada sauce 19oz enchilada sauce
9 extra thin corn tortillas 9 extra thin corn tortillas
3/4 cup 2% sharp cheddar ¾ cup 2% sharp cheddar

Preheat oven to 350. Spray a 9x13 baking dish with cooking spray. Pour ⅓ cup of enchilada sauce on bottom of dish, spreading evenly. Add 4 ½ corn tortillas. You will lay 3 whole tortillas out but will need to cut the remaining and just fill in so the bottom of the dish is covered. Mix refried beans and taco seasoning in a bowl. Spread bean mixture evenly over tortillas. In a large bowl, mix together the chicken, black beans, diced tomatoes with green chiles, corn, and remaining enchilada sauce. Pour half of the chicken mixture over beans. Layer another 4 ½ corn tortillas over that. Add remaining chicken mixture. Top evenly with cheese. Bake at 350 for 30 minutes.

Serves 10 - 3sp on Blue and Purple plans  Serves 10 - 3sp on Blue and Purple plans