Layered Enchilada Casserole

This recipe is originally from Joyful Momma's Kitchen

1. Layered Enchilada Casserole – (6 servings)

• 1 lb cooked lean ground beef
• 1 can fire roasted tomatoes, drained (15 oz)
• 1 can black beans, drained  and rinsed(15oz)
• 1 tub Santé Fe Blend Philadelphia Cooking Crème
• 2 cups shredded cheese.
• 3 flour tortillas

1. Mix the beef, tomatoes, beans, and cooking crème in a bowl. Combine well.
**Option to freeze the filling in 1-2 zipped baggies and follow step 2 the day of cooking. 

2. Place a 1/3 cup mixture on bottom of an 8X8 freezer pan (we used 2-4x8 pans).  Top with 1 flour tortilla.

3. Top tortilla with chicken mixture and cheese. Repeat layers and end with beef mixture on top and top with last bit of cheese.

4. Double wrap in heavy-duty aluminum foil and label.

Cooking Instructions: Thaw and bake uncovered at 350 degrees 30 minutes or until heated through. Serve with salad.