Chicken Enchilada Casserole
Give this classic Tex-Mex dish a fresh update by adding butternut squash or sweet potato.
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Ingredients
- 12 corn tortillas
- 1 skinned and pulled rotisserie chicken
- 2 cups of enchilada sauce
- 1/2 cup of sliced green onions
- 16 ounces can of drained and rinsed pinto beans
- 16 ounces can of drained and rinsed black beans
- 2 cups of shredded Mexican cheese
- 1 thinly sliced jalapeño
- Kosher salt
- pepper
- Reynolds Wrap® Non-Stick Foil
- 1 Reynolds Kitchens® 13x9 Pasta & Casserole Pan
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