Preheat oven to 375. Spread about 1/2 cup of either green or red enchilada sauce across the bottom of a 13×9 baking pan. Cut 12 corn tortillas into fourths. Dip 16 tortilla pieces into sauce and place in one layer on bottom of pan. Add 1/2 if shredded chicken breast (I used about 4 cups total), 1/2 can of pinto beans, 1 T sliced green onions and 1/4 cup of Trader Joe’s Almond Milk Mozzarella (or other cheese). Build another layer of tortillas, chicken, beans and green onions. Top with one final layer of tortillas and pour about 1/4 cup of sauce over the top. Bake casserole for 30-40 minutes (depending on how crispy you want the top layer of tortillas). Serve with extra sauce and a side salad. Viva!
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Cost: $1.30 per serving
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Authentic B 