Chicken Enchilada Casserole
2 c. chopped cooked chicken
2 cans enchilada sauce
1 can Mexican Corn
1 can black beans, rinsed and drained
1 c. chopped onion
1 can chopped green chilies, drained
8 tortillas
3 c. shredded cheddar
In a 9 X 13 casserole (I used two smaller so I could share) swirl a scoop of sauce. Lay 4 of the tortillas on top of the sauce.
Cover the tortillas with a thin layer of sauce.
Top with chicken.
Layer the beans, corn and onion.
Top with half of the cheese.
Dot with the green chilies.
Put a second layer of tortillas.
Pour the sauce over all.
Top with the remaining cheese.
Bake covered for 15 minutes. Uncover and bake 15-20 minutes until cheese is bubbly and brown.
Serve with a dollop of sour cream.