Chicken Enchilada Casserole
8 small corn tortillas
2 cups cooked cubed or shredded chicken breast or thigh
2 heaping cups shredded cheddar cheese
3 green onions
1 15-oz can pinto beans or black beans, rinsed, drained
2 cups enchilada sauce
- Heat the oven to 350°F. Spray a 2-qt baking dish with cooking spray.
- Trim and slice the green onions. Separate the white parts from the green parts.
- Spread about ½ cup of the sauce in the bottom of the pan. Tear 4 of the tortillas into small pieces and spread evenly over the sauce. Layer half the beans, half the chicken, and the white part of the onion over the tortillas.
- Tear the remaining 4 tortillas into small pieces and evenly cover the chicken and beans. Layer the remaining chicken and beans over the tortillas. Drizzle the remaining enchilada sauce over this and sprinkle with remaining cheese and sliced green onion. Cover and bake for 30 minutes. Uncover and bake 10 more minutes or until cheese is melted. Let sit a few minutes before cutting and serving. Serve with sour cream, salsa, guacamole, chopped cilantro, etc.