chicken enchilada cassarole

this is a quick, easy and freezable alternative to making chicken enchiladas. may be spicy for small children.

• thawed boneless chicken breasts
• taco seasoning
• 1 onion
• 1 sm pkg corn tortillas
• 1 lg can of El Pato mild enchilada sauce
• 1 can black beans, drained
• 1 lb cheddar cheese, shredded & divided

saute chicken in olive oil until cooked through. cut into strips or bite sized pieces. add onion and sprinkle with taco seasoning. toss to coat and cook until onions are just done.

in a greased 9x13 pan, place a layer of corn tortillas, drizzle with el pato sauce. spread even layer of cheese, spread with black beans. add another layer of corn tortillas, drizzle with el pato sauce, spread chicken/onion mix and top with cheddar cheese. place final layer of corn tortillas and cover with remaining el pato (should have at least 1/2 can). ensure all tortillas are sauces. top with shredded cheddar.

bake for approx 30 min on 350 degrees, or until cheese is melted and bubbly.

---
note: this dish can be frozen and also make is smaller batches. if freezing, cover with foil. thaw before cooking and re-heat in 350 for approx 45min-1hr.