Chicken and Corn Enchilada Casserole |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This easy, cheesy casserole will make your kids beg for seconds. Ingredients:
first layer |
1 (15 ounce) can corn |
1 (15 ounce) can creamed corn |
1 (8 ounce) container non-fat sour cream |
1/2 cup low-fat ricotta cheese |
1 (8 ounce) package dry corn bread mix |
second layer |
1 rotisserie chicken, shredded |
1 cup shredded cheddar cheese |
1/2 cup enchilada sauce, or more as needed |
1 (7 ounce) package wholly guacamole dip |
Directions:
1. Mix all together all first layer ingredients in a casserole dish.
2. Bake at 350 for 30 minutes or until firmed. Take out of oven, poke fork holes all around it.
3. Pour 1/2 cup of red enchilada sauce. Top with Shredded Rotisserie Chicken and shredded cheese.
4. Put back in oven until cheese melts (5 to 10 minutes). Top with Wholly Guacamole dip and serve!
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