Note: my favorite enchilada sauce is Las Palmas.
1 13-oz can chicken, drained
1 15-oz can black beans, drained and rinsed
1 4.5-oz can chopped green chiles, drained
1 10-oz can red enchilada sauce, (I use mild) divided (1 1/2 cups)
1/3 cup sour cream (I use light)
1/2 cup shredded cheddar cheese
9 corn tortillas
1/3 cup shredded cheddar cheese
1. Heat your oven to 375, and spray an 8x8-inch glass baking dish with non-stick spray.
2. In a medium bowl, combine the chicken, black beans, green chiles, 1/3 cup enchilada sauce, sour cream, 1/2 cup cheese; mix well.
3. Spoon 2-3 tablespoons of the sauce onto the bottom of the prepared pan and swirl it around to coat. Lay down two tortillas diagonally, and then tear one in half to fill in the other corners (see the picture below). Spoon and spread 1/2 chicken mixture on top of the tortillas. Drizzle about 1/3 cup sauce on top of the mixture. Repeat with 3 more tortillas, remaining chicken mixture, and another 1/3 cup sauce.
4. Top with remaining 3 tortillas and sauce. Cover tightly with foil and bake 30-35 minutes, or until bubbly and hot in the center. Remove foil, sprinkle with cheese, and let sit until cheese melts.
You can easily double the recipe and make it in a 9x13-inch pan.