Chicken Enchilada Casserole

Ingredients:

• 3-4 cups chopped or shredded roasted chicken
• 1 tsp. ground pepper
• 4 oz. can of chopped roasted chilies
• 1 tsp. garlic powder
• 15 oz. can of black beans, drained
• 25 oz. can of sliced black olives
• 1 tsp. salt
• 3 whole green onions, chopped
• ¼ cup chopped cilantro
• 4 cups shredded Colby jack cheese
• 12 each 6” corn tortillas
• 28 oz. can, red enchilada sauce

Directions:

• Preheat oven to 350 degrees.
• Grease a 13”x9” baking dish.
• In a large bowl add chicken, pepper, chilies, garlic powder, black beans, olives, salt, ½ cup of enchilada sauce, cilantro and green onions.
• Pour ½ cup of enchilada sauce in bottom of baking dish
  Pour ½ cup of enchilada sauce in a shallow dish to coat tortillas.
• Dip 6 corn tortillas in enchilada sauce and layer on the bottom of the baking dish.
• Evenly spread ½ of chicken mixture over tortillas.
• Add 2 cups shredded cheese.
• Dip the remaining tortillas in the enchilada sauce and layer on top of cheese and chicken mixture.
• Spread the remaining chicken mixture over the tortillas.
• Pour the remaining enchilada sauce over the chicken mixture.
• Add remaining cheese.
• Bake uncovered for 30-35 minutes or until cheese is bubbly.