Ingredients

The following ingredients have 8 Servings
  • 2 cups cooked, shredded chicken (I used store bought rotisserie chicken)
  • 2 14 ounce cans red enchilada sauce (I just use it cold, no need to heat)
  • 6-8 corn tortillas, halved
  • 2 cups grated cheddar cheese
  • 1 14 ounce can black beans, drained and rinsed
  • 1 6 ounce can chopped green chilies
  • 4 green onions, chopped
  • 2 tomatoes, diced
  • 1 avocado, diced
  • 1/4 cup sliced black olives (optional)

Instruction

  • Preheat oven to 375 degrees and spray a 9 x 13 baking dish with non stick spray.
  • Layer your casserole as follows:3/4 cup enchilada sauce6-8 tortilla halves, just enough to cover the pan1/3 cup black beans1 cup shredded chicken2 heaping tablespoons green chilies3/4 cup grated cheddarRepeat, ending with sauce.You will have about 1/2 cup grated cheddar left to top casserole with when finished baking.
  • Spray a piece of aluminum foil with non stick spray so it doesnt stick to the top of the sauce, and cover pan tightly.
  • Bake at 375 degrees for 30 minutes.  Insert knife in center to be sure casserole is heated through and tortillas are soft.  Spread with remaining cheese and bake an additional 5 minutes.
  • Top with chopped onions, tomatoes and avocado.  Serve with sour cream and salsa if desired.