1 10-ounce can green or red enchilada sauce
1/4 cup heavy cream
4 8-inch flour tortillas
2 cups (8 ounces) grated pepper jack, plus 1/4 cup for the top
1 3 1/2- to 4-pound rotisserie chicken, shredded
1/2 small red onion, finely chopped
1/2 cup of yellow pepper, coarsely chopped
1/2 cup of orange pepper, coarsely chopped
15 oz. Can of black beans, washed and drained
1 cup salsa
1 avocado, diced
1 cup fresh cilantro leaves
Preheat oven to 375° F.
In a small bowl, combine the enchilada sauce and cream. Spray a shallow 2-quart casserole dish and spoon 1/4 cup of the enchilada sauce mixture in the bottom. Top with 1 tortilla and a third each of the cheese, chicken, onion, and peppers, and black beans.
Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese.
Cover loosely with foil and bake for 20 minutes. Uncover and bake for 5 minutes more.
Serve with the salsa, avocado, and cilantro.
Questions? Email Julie Levanway.
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