Enchilada Chicken Casserole

I used to make enchiladas all the time, but every time I would inevitably over make the filling.  One day I finally decided to try making a "casserole" with layers so I could use all that extra filling.  The casserole turned out quite delicious and this recipe has now been made more times than I can count.  Enjoy!

Ingredients:

• 2 chicken breasts
• 1 medium onion
• 1 medium green bell pepper
• 1 bunch cilantro, finely chopped
• 1 - 12 oz. can black beans, drained and rinsed
• 2 cups frozen yellow corn, thawed
• 2 cup salsa
• corn or flour tortillas (depending on your preference)
• 18 oz. enchilada sauce
• 3 cups shredded cheese (I use colby jack or mexican blends)

Boil the chicken until cooked through.  Make sure to not overcook! (I've done that a lot).  Let cool until you are able to handle it and then cube chicken.  Add to large mixing bowl.

Medium to large dice the onion and green bell pepper.  Saute in fry pan with small amount of butter or non-stick cooking spray.  Salt & Pepper to taste.  I usually cook these until they look 'fajita style' (there were NO green bell peppers at the grocery story yesterday - it was pretty amazing).  Add to mixing bowl.

Rinse the black beans with cold water until water runs clear.  Thaw corn by running under warm/hot water (takes only 2 minutes or so).  Add black beans and corn to bowl and mix.

Add 1 cups salsa to bowl and mix thoroughly.  Add 1/2 cup increments and continue to mix thoroughly until mixture is held together by the salsa, but before it becomes too wet.  Add and mix in cilantro.

Spread 1/2 of the enchilada sauce in the bottom of a 9x13 pan.  Layer tortilla shells on top of enchilada sauce.  Cut the tortillas as needed to get a completely covered bottom.  Add 1/2 chicken mixture on top of the tortillas.  Sprinkle 1 cup cheese on top of this mixture.

Repeat layers of tortillas, remaining chicken mixture and 1 cup cheese.  Add another layer tortillas to top.  Spread rest of enchilada sauce on top and then sprinkle on last cup of cheese.

Cover with tin foil and bake for 30 minutes or until sauce starts bubbling.  Remove tin foil and bake for an additional 5 minutes to brown up cheese.

Remove from oven and let set for 5 min before serving.  Serve with tortilla chips, salsa, guacamole and/or sour cream (whatever you usually like on an enchilada).