BBQ Enchilada Casserole

• 1- 1/2 cup Cooked, Shredded Chicken
• 1/2 cups Fresh Or Frozen Corn, Defrosted
• 1/2 cups Canned Or Cooked Black Beans, Rinsed And Drained
• 1/4 cups Cilantro, Chopped
• 13 cups BBQ Sauce
• 1 cup Red Enchilada Sauce
• 9 whole Corn Tortillas
• 1 cup Cheddar/Jack Cheese, Shredded

1. Preheat oven to 375 F. Spray a 2.5 quart casserole dish or a 9x9 glass baking dish with cooking spray.
2. In a large bowl combine the shredded chicken, corn, black beans, and cilantro.
3. In a measuring glass whisk together the BBQ sauce and red enchilada sauce.
4. In the casserole dish add 3 of the corn tortillas, breaking them up as needed so the bottom of the dish is covered.
5. Spread about 1/3 of the chicken mixture evenly on top of the tortillas and top that with a 1/3 of the cheese.
6. Repeat the layering process with the remaining tortillas and ingredients, ending with chicken and cheese on top.
7. Bake the casserole for 20-30 minutes or until the cheese is melted and bubbly.

chicken, fresh or, black beans, cilantro, bbq sauce, red enchilada sauce, corn tortillas, cheddarjack cheese

Taken from tastykitchen.com/recipes/main-courses/bbq-enchilada-casserole/ (may not work)