CHICKEN ENCHILADA CASSEROLE
5/3/2017, 11 a.m.
3 cups red enchilada sauce
16 corn tortillas, halved
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
6 scallions (green onions), thinly sliced
4 cups (about 1.5 pounds) shredded cooked chicken
3 cups shredded Monterrey Jack or Mexican blend cheese
1 avocado, peeled, pitted and diced
1/2 cup loosely-packed chopped fresh cilantro
Heat oven to 375 degrees F. Prepare a 9x13-inch baking dish with cooking spray.
Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so that the entire dish is covered. Sprinkle evenly with about 1 cup black beans, 1/2 cup corn and a fourth of the green onions. Then sprinkle with a heaping cup of the chicken, and about 3/4 cup shredded cheese. Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, chicken, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, 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 the pan with aluminum foil, then bake for 20 minutes.
Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted. Remove pan, and sprinkle with avocado, cilantro, and remaining green onions. Serve warm.