Cousin Eddie's Chicken Enchilada

Ummmmm, chicken enchiladas. In a casserole?

INGREDIENTS:

• 9 corn tortillas

• 1 1/2 cups rotisserie chicken, shredded

• 1 cup fresh or frozen corn, defrosted

• 1 cup black beans, rinsed and drained

• 1/4 cup cilantro, chopped

• 1/2 Cousin Eddie’s sauce

• 1 cup red enchilada sauce

• 1 1/2 cups cheddar/Monterey Jack cheese, shredded

DIRECTIONS:

• Preheat oven to 375 degrees. Spray a 9x9 baking dish with cooking spray. In a large bowl, combine the rotisserie chicken, corn, black beans, and cilantro. In a separate dish, whisk together Edley's barbecue sauce and red enchilada sauce.To assemble, add 3 of the corn tortillas to the baking dish breaking them up as needed so the bottom of the dish is covered.

• Next, you're going to layer up the casserole. Spread 1/3 of the chicken mixture evenly on top of the tortillas and top that with a 1/3 of the cheese. Repeat the layering process ending with chicken and cheese on top. Bake for 20-30 minutes or until the cheese is melty and bubbly.