Chicken Enchilada Casserole (a.k.a. "Stacked" Chicken Enchiladas

• Gluten free

• Meat

  • 4 cups Chicken, cooked

• Produce

  • 1 Avocado, pitted and diced
  • 2 (15 ounce cans Black beans
  • 1/2 cup Cilantro, loosely packed fresh
  • 1 (15 ounce can Corn, whole kernel
  • 6 Scallions

• Bread & Baked Goods

  • 16 Corn tortillas

• Dairy

  • 3 cups Monterrey jack or mexican blend cheese

• Prepared

  • 3 cups Enchilada sauce, red

Found on gimmesomeoven.com

Description

Ingredients

• 3 cups red enchilada sauce (I highly recommend my homemade red enchilada sauce recipe, which can be made gluten-free*)
• 16 corn tortillas, halved
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (15 ounce) can whole kernel corn, drained
• 6 scallions (green onions), thinly sliced
• 4 cups (about 1.5 pounds) shredded cooked chicken
• 3 cups shredded Monterrey Jack or Mexican blend cheese
• 1 avocado, peeled, pitted and diced
• 1/2 cup loosely-packed chopped fresh cilantro