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.