Enchilada Casserole

Ingredients |

• 1 lb chicken breasts, boneless & skinless

• 14 oz enchilada sauce

• 4 medium flour tortillas

• 1.5 cups Monterey Jack shredded cheese

• 1 can diced tomatoes

• 1 can black beans

• 1 small can diced green Chile peppers

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Instructions |

• Cook your chicken breasts (I prefer using an Instapot!) and then shred. Set aside.

• Preheat your oven to 375 degrees.

• In a rectangular baking dish, pour a little bit of enchilada sauce in the bottom to cover it and then tear 2 tortillas into smaller strips and place on the bottom.

• Add a bit more sauce, a few scoops of black beans, diced tomatoes and green chilies.

• Add shredded chicken and sprinkle with cheese.

• Repeat and add a second layer.

• Finish off the top with more cheese, black pepper and salt.

• Bake for about 20-30 minutes uncovered until the cheese has melted and its bubbly.

• Serve & enjoy!