Chicken Enchilada Casserole

Ingredients:

• 15 oz can of black beans
• 7 oz diced green chilies
• 10 oz red enchilada sauce
• 4 cups cooked, diced up chicken
• 6 organic (or gluten free) tortillas (10 inch)
• 1/2 cup of diced onions
• 2 cups of shredded cheese (your choice, we used cheddar. Always cheaper/ healthier to buy a block of cheese and shred it yourself!)

Directions:

Preheat oven to 350 degrees. Lay four tortillas into the bottom of a 13x9 casserole dish. Sprinkle cooked chicken on top of tortillas. Rinse and drain beans and pour on top of tortillas. Sprinkle the diced onion on top of that, and then add the green chilies on top of all of that. Sprinkle a cup of shredded cheese over everything. Add two more tortillas on top of that, and then, pour your enchilada sauce over the tortillas. Top with the last cup of cheese. Bake for about 30-40 minutes

Take out and let cool for 10 minutes. Then, cut in and enjoy! Or, let cool for a few hours, and then pop into your freezer to save and eat for later.

Serves 6-8