Easy Chicken Enchilada Casserole

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Ingredients

• 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)

Instructions
1. Preheat oven to 375 degrees and spray a 9 x 13 baking dish with non stick spray.
2. Layer your casserole as follows:

• 3/4 cup enchilada sauce
• 6-8 tortilla halves, just enough to cover the pan
• 1/3 cup black beans
• 1 cup shredded chicken
• 2 heaping tablespoons green chilies
• 3/4 cup grated cheddar

3. Repeat, 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.

4. 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.
5. Top with chopped onions, tomatoes and avocado.  Serve with sour cream and salsa if desired.

This Easy Chicken Enchilada Casserole recipes inspired by
laughingspatula.com

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