Michelle's Green Chile Chicken & Black Bean Casserole

Basically a dump-this-and-that version of enchiladas. My husband said he liked these even better. They were the perfect creamy yummy comfort food dinner that came together in no time!

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1  white onion, diced
• 2 -3  garlic cloves, minced
• 2  chicken breasts, cooked and shredded
• 1 (15 ounce) can black beans, drained
• 2 (7 ounce) cans  chopped green chilies
• 2 (10 ounce) cans  cream of chicken soup
• 1⁄4 teaspoon cumin
• 18  corn tortillas
• 12  ounces salsa verde, sauce
• 2  cups cheese, shredded
•  chopped cilantro

Directions

1. In large pot, saute the onion and garlic, add soup.
2. Add the shredded chicken, green chiles and cumin and mix.
3. thoroughly.
4. In 13x9 dish, assemble like lasagna, in layers:
5. Layer 1:
6. corn tortillas (6 per level).
7. 1/4 of the Salsa verde sauce, spread out evenly.
8. 1/2 of the Chicken mixture.
9. 1/2 of the can of black beans.
10. 1/4 of the shredded cheese.
11. Layer 2:
12. corn tortillas (6 or 4).
13. 1/4 of the Salsa Verde sauce, spread evenly.
14. 1/2 of the creamy chicken mixture.
15. 1/2 of the can of black beans.
16. 1/4 of the shredded cheese.
17. Top Layer:
18. 6 corn tortillas.
19. Remaining of the Salsa Verde Sauce
20. Remaining shredded cheese (should be at least 1 cup).
21. Bake at 350 for about 30 minutes until cheese is melted and filling is bubbly. Let set up for several minutes or it will be very runny.