Instructions
Step 1: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Step 2: In a large bowl, mix shredded chicken, black beans, corn, green chiles, and 1 cup of enchilada sauce.
Step 3: Spread a thin layer of enchilada sauce on the bottom of the baking dish. Place 4 tortillas over the sauce, overlapping slightly.
Step 4: Spread half of the chicken mixture over the tortillas. Sprinkle with 1 cup of cheese.
Step 5: Repeat with remaining tortillas, chicken mixture, and cheese. Pour the remaining enchilada sauce over the top and sprinkle with sliced black olives.
Step 6: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
Step 7: Let cool for 5-10 minutes. Top with diced tomatoes, avocado, green onions, cilantro, and a dollop of sour cream if desired. Slice and serve!
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through. This casserole also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
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