Mac's Salsa Verde Chicken Enchilada Casserole

3 chicken breasts, boiled and shredded
1/2 red onion, finely minced
1 19-oz. can La Victoria Green Enchilada Sauce
1 can black beans, rinsed and drained
1/2 c. monterey jack cheese, shredded
1/2 c. sharp cheddar cheese, shredded
1/4 c. pepper jack cheese, shredded
6 corn tortillas
Ground cumin to taste

1. In large pot, add chicken breasts and enough water to cover. Boil until chicken is done. When done, use two forks to shred chicken meat. Set aside.
2. In skillet, saute onions in a bit of olive or vegetable oil and cumin until tender. Add black beans and one ladle of enchilada sauce. Stir to combine and heat through.
3. In 13x9" baking dish, add layer of enchilada sauce. Place six corn tortillas overlapping each other. Press into sauce. Layer chicken and bean mixture over tortillas. Layer 1/2 cheeses. Layer six more tortillas over chicken, beans, and cheese. Layer remaining enchilada sauce then cheese. With spatula, press down on the top of casserole.
4. Bake in 375 degree oven for 15 minutes or until cheeses are melted, sauce bubbles, and casserole is hot.

Makes 8 servings. Can be served with a side salad.

Serving Size: Makes 8 equal size servings

Number of Servings: 8

Recipe submitted by SparkPeople user VEGASMACC.