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Mexican Green Verde Chicken and Black Beans Casserole

Created by Cassie on September 20, 2014

1/4 teaspoon ground pepper
4 cups cooked chicken breast, cubed (4 chicken breasts or thighs)
1 can (15 ounce) black beans, drained & rinsed
1 cup frozen corn, thawed & drained
1/4 cup chopped fresh cilantro
4 cups cheddar cheese, shredded (or Mexican blend cheese, shredded, or more if you like)
Chopped green onions

Step 1: Preheat oven to 350degrees.
Step 2: Line two 8" or 9" round pans with foil on the bottom and up the sides, spray the foil with cooking spray.
Step 3: In a large bowl combine sour cream, salsa, garlic and next 4 dry spices,
Step 4: Stir in chicken, beans, corn, and cilantro
Step 5: ASSEMBLE: in ONE pan, place a tortilla in the bottom. Using a large spoon, place three scoops of the chicken mixture and spread evenly over tortilla. Then next step, sprinkle 3/4 cup of cheese over mixture.
Step 6: Repeat layer (tortilla, mixture, and cheese).
Step 7: Place tortilla on top and sprinkle with 1/2 cup cheese.
Step 8: REPEAT the same in second pan.
Step 9: Bake for 20 minutes until cheese is bubbly and is heated through thoroughly.
Step 10: Remove from oven and cool for about 5-10 minutes
Step 11: Remove casserole by holding onto foil and lift it out of the pan
Step 12: Place on cutting board and cut into desired size wedges.
Step 13: Top with green onions