Chicken Enchilada Casserole

• 8 ounces, weight Cooked Chicken, Shredded - I Like To Use Leftover Rotisserie Chicken
• 2 cans (10 Oz. Size) Enchilada Sauce
• 2 Tablespoons Minced Onion
• 1 package Yellow Saffron Rice, 5 Ounce Packet
• 1 can (15 Oz. Size) Black Beans, Drained
• 20 Corn Tortillas
• 8 ounces, weight Cheddar Cheese, Shredded
• Optional Garnishes: Sour Cream, Guacamole, Salsa, Etc

1. Preheat oven to 350 degrees F.
2. Put shredded chicken, 1 can of enchilada sauce and minced onion in a saucepan and simmer for 20 minutes over medium heat so the chicken absorbs the flavor of the sauce.
3. Cook yellow rice according to the directions on the package.
4. When rice is done, begin layering ingredients into a greased 9 x 13 casserole dish like you would with a lasagna.
5. Cover the bottom of the pan with half of the enchilada sauce, then add a layer of the tortillas cutting some in half to provide full coverage.
6. Next add a layer of the rice (use half of it).
7. Then add a layer of beans (use half of them), then chicken with sauce (use half of it) and top with cheese (use a third of it).
8. Repeat with tortillas, remaining rice, beans and chicken, and a third of the cheese.
9. For the last layer, add tortillas, the remaining enchilada sauce and top with the remaining cheese.
10. Put it into the preheated oven and cook for 30 minutes until bubbly.
11. Serve with sour cream and guacamole for topping.

chicken, enchilada sauce, onion, saffron rice, black beans, corn tortillas, cheddar cheese, sour cream

Taken from tastykitchen.com/recipes/main-courses/chicken-enchilada-casserole-4/ (may not work)