Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Ingredients: 3 cups red enchilada sauce; 16 corn tortillas, halved; 2 (15 ounce) cans black beans, rinsed and drained; 1 (15 ounce) can whole kernel corn, drained; 6 scallions (green onions), thinly sliced; 4 cups (about 1.5 pounds) shredded cooked chicken; 3 cups shredded Monterrey Jack or Mexican blend cheese; 1 avocado, peeled, pitted and diced; 1/2 cup loosely-packed chopped fresh cilantro

Chicken Enchilada Casserole was pinched from <a href="http://www.thebakersdozen.grandmotherskitchen.org/recipes/chicken-enchilada-casserole.html" target="_blank">www.thebakersdozen.grandmotherskitchen.org.</a>

INGREDIENTS

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3 cups red enchilada sauce

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16 corn tortillas, halved

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2 (15 ounce) cans black beans, rinsed and drained

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1 (15 ounce) can whole kernel corn, drained

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6 scallions (green onions), thinly sliced

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4 cups (about 1.5 pounds) shredded cooked chicken

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3 cups shredded Monterrey Jack or Mexican blend cheese

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1 avocado, peeled, pitted and diced

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1/2 cup loosely-packed chopped fresh cilantro

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