Layered Enchilada Casserole

Ingredients

• 1 teaspoon Vegetable Oil
• 1 whole Medium Onion, Diced
• 2-½ cups Shredded Chicken Breast, Cooked
• 1 can (7 Oz.) Diced Green Chilies
• 1 package (about 1 Oz.) Taco Seasoning Mix
• 8 whole Corn Tortillas, Or 6 Flour Tortillas
• 1 can 15 Oz. Black Beans
• 2 cups (16 Oz.) Shredded Sharp Cheddar Cheese
• 1 jar (16 Oz.) Homestyle Or Chunky Salsa
• 1 can Sliced Black Olives (optional)
• ½ cups Cilantro (optional)

Preparation Instructions

Preheat oven to 350 degrees. Grease a 13″ x 9″ baking dish and set aside.

Heat oil in large skillet. Cook onion, stirring occasionally, until tender. Remove from heat. Stir in cooked chicken, green chilies and taco seasoning (just the powder, do not add water).

Layer half the tortillas in prepared baking dish. Top with chicken mixture, and beans. Sprinkle half of the black olives and cilantro on top, if desired. Cover this layer with half the cheese.

Layer remaining tortillas on top. Spread salsa evenly over tortillas, add remaining cilantro and black olives, then sprinkle remaining cheese on top.

Bake for 30 to 35 minutes or until cheese is melted.

Notes:

You can substitute beef for chicken, using either ground beef or carne asada. I’ve tried both! It’s all good.

Sometimes, I saute a teaspoonful (ok, it’s heaping) of garlic with the onions. I like garlic.

Add pepper jack to the cheddar for added zing, using 1 cup of each.

Layer jalapeno slices right under the top layer of cheese. Yum!