Chicken Enchilada Casserole

While Mexican food isn't always my favorite, this enchilada casserole is easy and delicious. It tastes great with Mexican rice.

Ingredients:
6-8 chicken tenderloins, thawed

1 package taco seasoning mix

1 (15 ounce) can black beans, rinsed and drained

1 (4.5 ounce) can diced green chile peppers, drained

1 (10 ounce) can hot red enchilada sauce

12 (6 inch) corn tortillas

2 cups shredded Mexican blend cheese

1 (8 ounce) container sour cream

Preheat the oven to 375 degrees F (190 degrees C).

Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken in olive oil until chicken is cooked through. Shred and return to pan. Add taco seasoning to taste (about a half of the packet).  Stir in the black beans and green chile peppers.
Spread 1/3 of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with 1/3 of the cheese and half of the sour cream. Spoon 1/3 enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Sprinkle with 1/3 of the cheese and the rest of the sour cream. Place remaining 4 tortillas over chicken. Spread with remaining sauce and cheese. Cover dish with a lid or aluminum foil.

Bake for 30 minutes in the preheated oven. Let stand 10 minutes before serving. 

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