Shredded Chicken Enchilada Casserole

Shredded chicken is combined with enchilada sauce, black beans, tomatoes with green chilies, and spices. The mixture is layered in a baking dish along with corn tortillas, shredded Mexican-blend cheeses, and jalapenos, then baked.

Ingredients:

• 3-4 boneless skinless Chicken Breast halves
• 2 (10 oz) cans red enchilada sauce
• 1 (15 oz) can black beans, drained
• 1 (10 oz) can Mexican Ro-tel tomatoes with green chilies
• 1 package Corn tortillas (10 count or more)
• 1 large family-size bag of Mexican Cheese blend, shredded
• 1-2 fresh jalapenos (sliced)
• Spices-
• 1 1/2 Tbsp. ground cumin
• 4 Tbsp. chili powder
• 1/2 Tbsp. garlic powder
• 1 Tbsp. dried cilantro
• 1/2 tsp. salt (to taste)

Directions:

Preheat oven to 375 degrees. Simmer Chicken for 1-1/2 hours until chicken flakes with a fork and shreds easily. Drain. Shred chicken, than drain again. Return chicken to stove top, add all ingredient except cheese and jalapeno slices. Simmer about 15 minutes. Spray a rectangular baking dish with nonstick cooking spray. Layer in order, using half of each: tortillas, chicken mixture, cheese; repeat. Add a few slices of fresh jalapeno on top of cheese. Cover with foil. Bake 30 minutes. Remove foil and bake 15 minutes more. Let stand 5 minutes before serving.

Number of Servings: 4-5

Notes from the Cook: Use a slotted spoon for transfering meat mixture to casserole dish, to drain off some of the sauce. Tortillas may not cover the entire rectanglar dish but that's ok. Great topped with your favorite sides. Sour cream, shredded lettuce, tomatos, salsa, next to some refried beans!