Chicken Enchilada Casserole

Ingredients

• 1 can, drained or 8 oz cooked chicken
• 3 cups shredded Colby-Monterey Jack cheese (12 oz)
• 1can (4.5 oz) chopped green chiles, undrained
• 3/4 cup sour cream
• 8 flour tortillas for burritos ( 8 inch)
• 1can (16 oz) refried beans OR 1 can black beans, drained and rinsed
• 1 can (19 oz) enchilada sauce
• 4medium green onions, sliced (1/4 cup)
• 1cup shredded lettuce
• 1medium tomato, chopped (3/4 cup)
• 1 avocado, chopped
• Cilantro

Directions

1. 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish. In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chiles and sour cream.
2. 2 Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. Sprinkle with remaining 1 1/2 cups cheese.
3. 3 Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce,tomato, avocado, and cilantro.

Notes

• If you'd like to make it in the slow cooker, omit the sour cream and add 1 cup salsa instead. Layer into slow cooker and cook on low for 4 hours or high for 2 hours.