Sour Cream Chicken Enchilada Casserole
Ingredients:
2 cups cooked, shredded chicken
1 can (10 oz) enchilada sauce
1 cup sour cream
1 cup shredded cheese (cheddar or Mexican blend)
8 corn tortillas
1 can (15 oz) black beans, drained and rinsed
1 cup corn (frozen or canned)
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper to taste
Chopped green onions (for garnish)
Directions:
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