Chicken Enchilada Casserole

I've had this recipe pinned for almost a year now, and I finally got around to making it a few weeks ago.  OMG - it was so easy to put together, and so amazingly delicious.  And it made awesome leftovers!  While nothing will ever compare to Stephchiladas {come on now} these are a pretty great way to make enchiladas in a pinch.  I halved this recipe, but could easily make the whole thing and eat the leftovers all week long :)

Chicken Enchilada Casserole

Ingredients
3 cups red enchilada sauce
16 corn tortillas, halved
2- 15oz cans black beans, rinsed and drained
1- 15oz can corn, drained
6 green onions, thinly sliced
4 cups shredded cooked chicken {I use this recipe}
3 cups Mexican blend shredded cheese
1 avocado, peeled, pitted, and sliced
1/2 cup loosely packed cilantro

Instructions
1. Preheat oven to 375 and spray 9x11 inch pan with cooking spray.
2. Pour about 3/4 cup enchilada sauce in baking dish and spread coating the dish.  Top with a layer of about 8 tortilla halves, covering the dish.  Sprinkle evenly with about 1 cup black beans, 1/2 cup corn, and 1/4 of the green onions.  Sprinkle with heaping cup of chicken and about 3/4 cup shredded cheese.  Repeat layering twice.  
3. End with final layer of tortillas and sauce.  Cover pan with aluminum foil, then bake for 20 minutes.
4. Remove pan and aluminum.  Sprinkle with remaining cheese then return to oven uncovered and bake 10 more minutes or until cheese is melted.  
5. Remove pan, sprinkle with avocado, cilantro, and remaining green onions.  Serve warm.

Serves 8

adapted from Gimme Some Oven

xoxo,
stephanie marie