Enchilada Lasagna

After feeling really horrible all day (migraine) I was sooo happy that my dinner was already pre-prepped. Tuesday night I put it all together so all we would need to do was pop it in the oven. This was a very simple very delicious meal. I will definitely make again. I made this in a small round casserole dish because it was for just the two of us. You could easily use a larger casserole dish and make the layers bigger with more tortillas.

Enchilada Lasagna

Ingredients
Corn tortillas
1 can medium enchilada sauce (I found this in the Mexican section at the grocery store)
4 chicken tenders (you've probably noticed by now I use these a lot. They just cook so fast)
1 can black beans
1 can Ro-tel (diced tomatoes and chilies)
1 cup shredded cheese

Bring the can of enchilada sauce to a low simmer. Add the chicken and let it cook for about 15-20 minutes. While the chicken is cooking mix the can of black beans (drained) with the can of Ro-tel. In a casserole (lightly sprayed with non-stick)set down the first layer of tortilla. On top of this spread the bean and tomato mixture and a sprinkle of cheese. Then another tortilla. Then the enchilada sauce and chicken (shredded with a fork). Repeat until there are 3 layers of bean/cheese and 2 layers
of chicken. For the top layer use the enchilada sauce (the chicken should mostly be gone and there should just be sauce left) and a handful of cheese. Bake at 350 for 20 minutes. Top with sour cream.