Easy Chicken & Black Bean Enchilada Casserole

We love the heck out of tortilla chips in this house...tortilla chips with salsa, chips with sour cream, chips with bean dip, chips and cheese... you name it!  And thanks to Moe's restaurant chain, I fell in love with their green tomatillo salsa.  We have tried several different store brands to capture the same taste.  None can quite compare, but the closest we have found is Herdez brand Green Salsa.  For a party this past weekend, I decided to change up my favorite chicken enchilada recipe by adding this amazing salsa into the mix.  This variation has a phenomenal flavor and quickly became my new favorite---and was so simple to make!

Chicken & Black Bean Enchilada Casserole

Casserole ingredients except the sour cream

Easy Chicken and Black Bean Enchilada Casserole with Green Tomatillo Salsa
Modified from Chicken Enchilada Casserole II

Makes 12 servings

Ingredients

• 16 oz container sour cream
• 16 oz jar Herdez green salsa
• 16 oz (2 cans) black beans, drained
• 30 oz canned chicken, drained
• 5 (12 inch) flour tortillas or burrito shells
• 4 cups cheddar cheese 
• (optional) Onion powder to taste
• (optional) Garlic powder to taste

Directions

1. Preheat oven to 350 degrees.
2. Combine salsa, sour cream, and spices together in a bowl. Set aside.
3. In a separate bowl, shred the chicken with a fork.  Stir in black beans.
4. Tear tortilla shells into strips.
5. Layer the bottom of a 13x9 baking pan with 1/3 tortilla strips.  Top with 1/3 chicken and bean mixture, 1/3 sour cream mixture, and 1/3 cheese.  Repeat layering with remaining ingredients. 
6. Bake 20 to 30 minutes, or until golden and bubbly.
7. Let stand 10 minutes and then serve.

Leftovers make for a tasty dip with tortilla chips!  That is, I mean, if you happen to have leftovers...which would never happen because this is so amazingly delicious.  Why do I feel so full?