Chicken Enchilada Casserole

Recipe from Pillsbury

INGREDIENTS:
~ 1 package (11.5oz) flour tortillas for burritos (8 tortillas)
~ 2 cups cubed cooked chicken
~ 1/2 cup uncooked instant rice
~ 2 cups shredded Monterey Jack cheese (8oz)
~ 1 can (15oz) black beans, rinsed and drained
~ 1 can (19oz) enchilada sauce (this determines the spiciness so watch the mild, medium, hot)
~ 1 cup frozen corn, thawed
~ 1 cup salsa
~ 2 tablespoons thinly sliced green onions
~ Sour cream
~ chopped green onions

DIRECTIONS:

1. Heat oven to 350 degrees. Grease or spray with cooking spray 9x13 pan. Cut 5 tortillas in half. Cut remaining tortillas into 2 1/2 inch wide strips.


2. In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce.


3. Layer 4 tortilla halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill empty spaces with tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.


4. Bake uncovered 35-40 minutes or until mixture is thoroughly heated and cheese in melted. Cool 5 minutes. Top with sour cream and chopped green onions.

I leave the sour cream and green onions on the side and extra salsa for people to add it on themselves in they want it. Also if there's leftovers, sour cream will make it a little soggy.