Easy Chicken Enchilada Casserole

eatingonadime.com

Lisa Galbraith

2 cups shredded cooked chicken

1 small onion (finely diced)

2 cloves garlic minced

1 teaspoon ground cumin

½ teaspoon chili powder

salt and pepper (to taste)

1 can diced green chilies drained (optional)

1 can red enchilada sauce (19 ounces)

12 corn tortillas

15 ounces black beans (rinsed and drained)

1 cup Shredded cheddar cheese (divided)

1 cup shredded Monterey Jack cheese (divided)

Chopped fresh cilantro and sliced green onions for garnish

Sour cream and sliced jalapeños (optional, for serving)

Directions at eatingonadime.com

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