Enchiliada Bake

• 2 chicken breasts
• 1 (10 ounce) can diced tomatoes with green chilies
• 1 (7 ounce) can diced green chilies
• 2 (28 ounce) cans red enchilada sauce
• 2 (3 7/8 ounce) canssliced black olives
• 3 strands green onions, diced
• 1 (12 ounce) can black beans
• lots cheese

1. Cook your chicken however you feel comfortable as long as it is cooked through, then shred it apart and put it into a skillet.
2. Add your can of tomatoes/green chilis, as well as your diced green chilis, and about half of the can of enchilada sauce.
3. Cover.
4. Let the meat sit and simmer and soak up the flavors.
5. I let mine sit for an hour, you can go longer or shorter depending on how much time you have, if less time use less enchilada sauce.
6. Rinse beans and mix them into the meat mixture as well as a handful of cheese.
7. In a 13x9 casserole dish, pour some enchilada sauce on bottom of casserole dish and put a layer of tortillas, then put the meat and bean mix on top, then more sauce, then tortillas, then meat mix again -- Then for your final layer, lay tortillas, sauce, and a good layer of cheese.
8. Then put your sliced olives and green onions on top of the cheese.
9. Bake in the oven at 375 for about a half hour, give or take a few minutes.
10. When the cheese is all melted and bubbly it is ready.
11. Let cool for 5 minutes and dish up some plates!
12. I like to top it off with a dollop of sour cream!

chicken breasts, tomatoes, green chilies, red enchilada sauce, black olives, green onions, black beans, lots cheese

Taken from www.food.com/recipe/enchiliada-bake-462058 (may not work)