Pinto Bean and Chicken Enchilada Casserole

Ingredients

• Olive oil (2 tablespoons)
• Garlic powder (1 teaspoon)
• Cumin (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Salt (1 teaspoon)
• Cilantro (1/4 cup, chopped)
• Green onions (1/2 cup, chopped)
• Cheddar cheese (2 cups, shredded)
• Corn tortillas (8)
• Enchilada sauce (2 cups)
• Pinto beans (2 cups, cooked and drained)
• Cooked chicken breast (2 cups, shredded)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat.
3. Add the shredded chicken, salt, black pepper, cumin, and garlic powder. Cook for 5 minutes, stirring occasionally, until heated through.
4. In a greased 9x13-inch baking dish, spread a thin layer of enchilada sauce on the bottom.
5. Layer 4 corn tortillas on top of the sauce, overlapping slightly to cover the base.
6. Spread half of the cooked chicken mixture over the tortillas.
7. Top with half of the pinto beans, half of the chopped green onions, and half of the chopped cilantro.
8. Sprinkle 1 cup of shredded cheddar cheese over the ingredients.
9. Repeat the layering process with the remaining tortillas, chicken, pinto beans, green onions, cilantro, and finish with another 1 cup of shredded cheddar cheese.
10. Pour the remaining enchilada sauce evenly over the top layer of tortillas.
11. Cover the baking dish with aluminum foil and bake for 30 minutes.
12. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
13. Allow the casserole to cool for a few minutes before serving.
14. Garnish with additional chopped green onions and cilantro if desired.