Enchilada Casserole

Do you ever have those days where life is just too busy. I've had those a lot lately.  I've been working way too many 12+ hour days at work, plus trying to be a mom and a wife....yeah, I struggle with getting food on the table those days.  So, if you ever feel like not making much of an effort for dinner this is the meal for you. It's super easy and fantastic.

Enchilada Casserole (or busy day enchiladas)
2-3 cups cooked diced or shredded chicken (or pork or beef)
1 can black beans, drained and rinsed
2 cups enchilada sauce (homemade or store bought)
10 corn tortillas
1/2 cup (or more) daiya cheddar cheese shreds

Directions
Preheat oven to 375F. Lightly grease a baking sheet and set aside.  In a shallow dish place ~1/2 cup of the enchilada sauce.  In a bowl mix together the chicken, beans, and the remaining enchilada sauce.

Take a tortilla and dip it in the sauce in the shallow dish, lightly covering both sides.  Place the tortilla onto the grease baking dish. Cover with a few tablespoons for the chicken mixture and sprinkle with cheese.  Coat another tortilla with enchilada sauce and place over the first one, and repeat the layering of the chicken and cheese.  Do this until you have the casserole stacked with 5 tortillas.  After the final tortilla sprinkle the top with cheese.  Then make a second casserole repeating the above process with the remaining tortillas, chicken, and cheese.

Bake uncovered at 375F for 15-20, or until heated through. Slice and serve with rice.