What's in it

Ingredients

1 cup chopped onion
2 tsp. vegetable oil
2 cups shredded chicken
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
¼ cup chopped cilantro
3 cups enchilada sauce, divided
2 ripe avocados, sliced
¼ tsp. salt
¼ tsp. ground pepper
2 cups shredded sharp cheddar cheese
¼ cup sliced black olives
sour cream and lime slices for garnish

How to cook it

Directions

• Saute onions in 2 tsp. vegetable oil
• Poach 2 chicken breasts in water until cooked through and shred with two forks.
• Combine shredded chicken, beans and cilantro in a bowl.
• Add chicken mixture to sauteed onions with two cups of enchilada sauce, salt and pepper.
• Spray an 8 x 8 baking pan with PAM.
• Tear 3-4 corn tortillas into small pieces and layer in the bottom of the pan.
• Spread ½ the chicken mixture over the tortillas.
• Layer sliced avocados over chicken mixture, followed by the remaining chicken mixture.
• Top with 3-4 torn corn tortilla pieces and 1 cup of enchilada sauce.
• Top casserole with two cups shredded cheddar cheese and sliced black olives.
• Bake at 350 degree for 20 minutes.
• Let cool slightly before cutting into squares.
• Garnish with sour cream and slices of lime.