I have this huge list of different casserole recipes I’ve been wanting to try, so can you believe I’m stumped on day 4?? Well, not really. It’s just I’m refusing to go grocery shopping until I whittle away on a few things still in the freezer and cupboards. Once I get through what’s already here, I can go grocery shopping with a more focused idea of exactly what I need to get based on the recipes I’ll be making each week. I’m such a terrible grocery shopper – I buy what I see. Yes, I make a list and get what’s on it, but I always end up spending way more than I should on impulse purchases. I’m hoping this casserole-a-day experiment will help us save on our grocery bill by narrowing my shopping list down to EXACTLY what I have to have for my meals. I should have a better idea how this will work by the end of April. 🙂

For this recipe, I used what I had in my pantry. The sauce mix was an impulse buy, with me thinking I’d use the crockpot for an easy-to-fix meal. Since that didn’t happen and it’s still sitting in my cupboard, I’m using it in this recipe, although I definitely prefer to make my enchilada sauce from scratch.

Easy Shredded Chicken Mexican Lasagna

1 package flour tortilla shells
1 package Campbell’s Slow Cooker Mexican Red Chile Taco sauce***
1 1/2 pounds cooked, shredded chicken breast
1 package cream cheese, softened
1 package frozen corn, thawed
1 can diced tomatoes, drained well (I used home-canned grape tomatoes)
1 can black beans, rinsed and drained (I found a use for my home-canned black beans!)
Shredded cheddar cheese, divided
Sour cream, guacamole, chopped onions for garnish, optional

Combine the cooked chicken, cream cheese, diced tomatoes, black beans and corn in a large bowl. Mix until well combined.

Grease a 9 x 13-inch pan. Place one layer of the flour tortillas on the bottom of the baking pan. Layer half the chicken mixture on top of the tortillas. Sprinkle some cheddar cheese on top of the meat mixture. Repeat layers. Pour the Campbell’s sauce over everything. Top with remaining cheddar cheese. Cover with foil.

Bake casserole in a 350 degrees Fahrenheit oven for about 40 minutes. Uncover casserole and bake an additional 10 minutes, or until the cheese is melted and bubbly.

Serve with sour cream, guacamole, chopped onions if desired.

***If your family loves spicy food, you’ll love Campbell’s Slow Cooker Mexican Red Chile Taco sauce. My family said it was too spicy and asked that I remake this with my homemade mole sauce, which isn’t so spicy. They did like the casserole overall, though – so fair warning to those of you who like a milder taco dish 🙂