Chicken Enchalada Casserole

Ingredients:
2-3 lbs chicken (you can do breasts,  leg quarters, or even a whole chicken. whatever you prefer)
2 Tbs fresh cilantro  (I really love the pre chopped stuff in the tube at HEB)
Flour or Corn tortillas
1 can black beans
2 cans green chilli enchalada sauce
1 can diced green chili's
1 C sour cream
1 C Mexican blend shredded cheese
1 C Monterey Jack shredded cheese

Directions:
Bring large pot of water to rolling boil. Add chicken, and cook until done, about 20 minutes. If you feel so inclined you can reserve the broth to make soup tomorrow.
Set chicken aside to cool. Shred when cool enough to handle.

Mix shredded chicken with green chili's and fresh cilantro. (you can used dried, but fresh is so so much better!)

In a 9 x 13 pan pour about half of one can of enchalada sauce in the bottom. Layer tortillas, making sure they overlap. Layer the follow ingredients like a lasagna:
chicken
black beans
cheeses
cover with tortillas smothered in sour cream and repeat the layering. End with sour cream tortillas. Pour remaining enchalada sauce over entire pan, making sure that no dry tortillas remain or else they will get dried out and yucky durring baking. Cover with remaining cheese. Bake at 350 degrees for about 30 minutes, until hot and bubbley and all cheese is melted!

Post by Ashlee T.