Easy Chicken Enchilada Casserole

Layers of flour tortillas with shredded chicken, beans, salsa verde, and shredded cheese = YUMOLA!!
(serves 8)

2 cup shredded rotisserie* chicken
1 can (15 oz.) pinto beans, drained and rinsed
1 cup med. salsa verde, divided
2 t. ground cumin
2 t. garlic powder
2 t. oregano leaves
Coconut oil* cooking spray
4 flour tortillas (8")
1 package (8 oz.) shredded Mexican blend cheese, divided
1 container (8 oz.) sour cream or plain Greek yogurt*, divided
Toppings:
Chopped fresh cilantro
Chopped green onions*
Sliced black olives*
Avocado slices*

Preheat oven to 400. Mix chicken, beans, 2/3 cup of the salsa, cumin, garlic powder, and oregano in a large bowl. Spray a 9" deep dish pie pan with the cooking spray. Place 1 of the tortillas in the bottom of the pan. Layer with 1/3 of the chicken mixture, 1/3 of the sour cream and 1/2 cup of the cheese. Repeat layers of tortilla, chicken, sour cream, and cheese twice. Top with remaining tortilla, remaining 1/3 cup salsa and 1/2 cup cheese. Bake 15 mins. or until heated through. Let stand 5 mins. before serving. Sprinkle on cilantro, green onions, and black olives. Garnish the plates with avocado slices.

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Love,

MM (Machete Milletti - my Chef name, in case you've been wondering)