Chicken and Black Bean Enchilada Casserole

<3 <3 <3 I love this recipe because you prep/chop up everything in advance and pull it together layering as you go in the casserole dish. You don't even have to cook chicken yourself if you don't have leftovers. Today, I used two whole chicken legs, but you could easily use a rotisserie chicken from the grocery store and shred it yourself instead. You could even make it vegetarian!

Shredded cooked chicken, about 3 cups

Diced sweet onion, about two cups

Shredded sharp cheddar (or fake cheese)

Chopped cilantro

one big can of red enchilada sauce

one bag of corn tortilla chips

one can of sweet corn, drained

one can of black beans, drained

one can of diced tomatoes with chopped green chilis, drained (brand name: Ro-tel or store brand)

and your favorite taco seasoning. One envelope, or about 2 tablespoons.

Garnish with sliced green onion before serving.

You're going to need an oblong glass or ceramic casserole dish.

Preheat oven to 350 degrees.

In one bowl, add the drained corn, tomatoes with green chilis, and the black beans together with the taco seasoning and combine well. This is now called the canned vegetable mixture.

== The Layers ==

Place a layer of tortilla chips at the bottom of the dish. 

Then half of the canned vegetable mixture

Then chopped chicken

Onions

cilantro

cheese

tortilla chips

remaining canned vegetable mixture

then chopped chicken

onions

cilantro

Tortilla chips.

Open that big can of red enchilada sauce and stir it with a spoon in the can. Pour onto the cassarole.

Top with as much shredded cheese as you like.

Pop into a 350-degree pre-heated oven and bake for 40 minutes.