Chicken Enchilada Casserole

Chicken Enchilada Casserole

Ingredients

• 1 (28-ounce) can mild red enchilada sauce
• 12 (8") soft taco sized flour tortillas, halved
• 1 (15-ounce) can black beans, rinsed and drained
• 5 green onions, chopped
• 3-1/2 to 4 cups fully cooked, chopped chicken (I used a store-bought rotisserie chicken)
• 3 cups shredded cheddar/Monterey Jack blend
• 1/3 cup chopped cilantro
• 1 small can sliced black olives, drained
• sour cream, for serving

Instructions

Preheat oven to 375 degrees F.

Pour about 3/4 cup enchilada sauce in a 13" x 9" baking dish and spread it around until the bottom of the dish is coated. Place halved tortillas over sauce with straight cut edges hitting flush against the sides of the pan, then fill the center with two more tortilla halves (you will use 3 total tortillas, or 6 halves, per layer).

Drizzle tortillas with about 1/4 cup enchilada sauce. You don't need to fully coat them, just a drizzle. Add 1/3 of the chicken, 1/3 of the black beans, 1/4 of the chopped green onions, and about 3/4 cup shredded cheese.

Repeat with a second layer of tortillas, a drizzle of enchilada sauce, another 1/3 of the chicken, 1/3 of the beans, 1/4 of the green onions, and 3/4 cup cheese.

Repeat one more time, ending with a fourth layer of tortillas. Pour the remaining sauce over the top of the final layer of tortillas, fully saturating them.Cover the dish with foil and place in the preheated oven. After 30 minutes, remove the foil and sprinkle the top of the casserole evenly with the remaining cheese. Bake, uncovered, for an additional 5 to 10 minutes, until cheese has melted.

Remove from oven and garnish with cilantro, remaining green onions, and olives. Allow to sit for about 5 minutes before slicing and serving.

Garnish individual servings with a dollop of sour cream.