Chicken Enchliada Casserole

Chicken Enchilada Casserole
2 packages pre-cooked chicken
2 cans green enchilada sauce
2 cans black beans drained and rinsed
1 can corn
1/2 onion
1 clove garlic
1 tablespoon olive oil
1 c. sour cream
2-3 cups Mexican shredded cheese
corn tortillas


In blender or food processor combine 1/2 an onion and 1 clove garlic, 1/2 c sour cream and 1 can enchilada sauce. Blend until onions are invisible. Pour into a large bowl.

*This is up to your preference, but I then add the chicken to the processor and blend it up so it is chopped/shredded instead of chunks.

Pour beans, corn, 1/2 cheese, chicken and olive oil into the large bowl with the sauce and mix.

Layer pan with tortillas then mixture. Keep alternating until you are out of mixture. Top with tortillas.

Mix remainder of sour cream with 1 can enchilada sauce. Pour over tortillas and top with cheese.

Bake covered at 350 for 20-30 min.(until cheese melts)