Easy Chicken Enchilada Casserole

• 2 cups cooked chicken shredded
• 15 ounces pinto beans drained and rinsed
• 1 cup salsa verde medium, divided
• 2 teaspoons McCormick(R) Cumin Ground
• 2 teaspoons McCormick Garlic Powder
• 2 teaspoons McCormick Oregano Leaves
• 4 flour tortillas 8-inch
• 8 ounces mexican blend cheese shredded, divided
• 8 ounces sour cream divided

1. Preheat oven to 400u0b0F. Mix chicken, beans, 2/3 cup of the salsa verde, cumin, garlic powder and oregano in large bowl.
2. Spray 9-inch pie plate with no stick cooking spray. Place 1 of the tortillas in pie plate. Layer with 1/3 of the chicken mixture, 1/3 of the sour cream and 1/2 cup of the cheese. Repeat layers of tortilla, chicken mixture, sour cream and cheese twice. Top with remaining tortilla, remaining 1/3 cup salsa verde and 1/2 cup cheese.
3. Bake 15 minutes or until heated through. Let stand 5 minutes before serving.

chicken, pinto beans, verde, cumin, garlic, oregano, flour tortillas, blend cheese, sour cream

Taken from www.yummly.com/recipe/Easy-Chicken-Enchilada-Casserole-1311257 (may not work)