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Chicken Enchilada Casserole
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| 3 cups | red enchilada sauce |
| 16 | corn tortillas, halved |
| 2 15oz cans | black beans, rinsed and drained |
| 1 15 oz can | whole kernel corn, drained |
| 6 | scallions, thinly sliced |
| 4 cups | shredded cooked chicken |
| 3 cup | shredded cheese |
| 1 | avocado |
Cilantro
Preheat oven to 375. Spray 9x13 dish with cooking spray.
Pour 3/4 cup enchilada sauce in baking dish and spread until bottom of dish is coated. Top with about 8 tortilla halves. Sprinkle evenly with 1 cup black beans, 1/2 cup corn and a fourth of scallions. Then sprinkle with heaping cup of the chicken, and about 3/4 cup cheese.
Repeat with second layer of tortillas, then sauce, beans, corn, scallions, chicken and cheese. Then a final layer of tortillas, sauce, beans, corn, scallions, chicken and cheese. Then conclude with a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking).
Cover with foil and bake about 20 minutes. Remove, uncover, and top with additional cheese. Bake, uncovered, for 10 more minutes.
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