Chicken enchilada casserole has to be one of the easiest thing to make. It sounds hard, but is not at all.
2 cups shredded boiled chicken
1 (18 oz) can of black beans
1/2 tsp. ground cumin
1/2 tsp. oregano
1/2 tsp. garlic powder
1 (10 oz) can of enchilada sauce
6 to 8 (8 inch) wheat tortillas
2 cups Mexican cheese
1 (8 oz) container of sour cream
Preheat the oven to 375 degrees. Combine and stir the chicken, black beans, cumin, oregano, and garlic powder together in a frying pan on medium. While this is cooking, tear up the tortillas. Take the enchilada sauce and drizzle half of the can in a 13 by 13 dish. Take the half of the tortillas and lay them over. Once the chicken and bean mix is done pour half of it over the tortillas. 1 cup of the cheese and sprinkle over. Then take five scoops of the sour cream and place on top of the cheese. Repeat the following instructions up until the cheese and sour cream. Place in the oven for 20 minutes with aluminum foil over the dish. Once done, place the rest of the cheese and sour cream on the casserole dish and place back in the oven for 15 minutes.