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This Chicken Enchilada Casserole Is Easy To Assemble And Looks Like It Came From A Restaurant. Just The Way We Like It. You Are Going To Admore The Extra Spices We've Thrown In.

Let's Get Started…

Ingredients To Gather:

•  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

Step By Step Directions To Follow:

Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with cooking spray.

Put 3/4 cup enchilada sauce in the dish. Spread to coat the bottom. Top with a layer of 8 tortilla halves. Cover the entire dish. Add 1 cup black beans, 1/2 cup corn and a fourth of the green onions. Top with a cup of the chicken. Add 3/4 cup shredded cheese. Repeat with a second layer of tortillas, then sauce, beans, corn, green onions, chicken, and cheese. Add a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese. Finish with a layer of tortillas and sauce (reserving about 3/4 cup of cheese). Cover the pan with aluminum foil. Bake for 20 minutes.

Remove pan. Remove aluminum foil. Top the enchiladas with the remaining 3/4 cup of cheese. Return to oven (uncovered) and bake for 10 minutes or until the cheese is melted. Remove pan. Add avocado, cilantro, and remaining green onions. Serve warm.

Finished!

The avocados make the dish look pretty and add a lot of flavor. These are optional and you do not need to have them if you do not want to.

Enjoy!

Article Source: Gimme Some Oven