Saucy Mexican Chicken and Black Bean Casserole

• 2 pounds chicken breasts BBQ and shredded, 3 large ones
• 28 ounces enchilada sauce red, large can
• 8 ounces cream cheese 1 container
• 4 ounces mozzarella cheese shredded, 1 cup
• 2 cloves garlic roasted
• 1 large onions chopper and sauteed
• 1 teaspoon black pepper
• 16 ounces black beans drained, 1 can
• 14 1/2 ounces corn drained, 1 can
• 4 ounces olives drained, 1 can
• 15 each corn tortillas (6-inch)
• 2 cups tortilla chips
• 1 cup cheddar cheese shredded

1. Preheat oven to 350?
2. 1) Heat in enchilada sauce in a large frying pan.
3. 2) Add one package of cream cheese, and 1 cup of grated mozzarella cheese.
4. Let melt and stir.
5. 3) Toss the shredded chicken, in the pan.
6. 4) Season mixture with salt, pepper, cumin, chili powder, and garlic powder.
7. 5) Add sauteed onions, black beans, corn, and olives.
8. 6) In a non-stick baking dish, layer corn tortillas on the bottom of the dish (about 4 or 5 tortillas).
9. Ladle the sauce mixture over the top of the tortillas until covered.
10. Continue layering tortillas and sauce until all of the sauce is gone.
11. 7) Crunch tortilla chips on top layer of the casserole, followed by the shredded cheddar.
12. 8) Bake casserole for 30 to 45 minutes.
13. Let cool, and enjoy with garnishes of cilantro, salsa, sour cream, or whatever else your heart desires!

chicken breasts, enchilada sauce red, cream cheese, mozzarella cheese, garlic, onions chopper, black pepper, black beans, corn, olives, corn tortillas, tortilla chips, cheddar cheese

Taken from recipeland.com/recipe/v/saucy-mexican-chicken-black-bea-53582 (may not work)