Salsa Verde Chicken and Black Bean Enchiladas with Feta and Sharp Cheddar cheese!

Ingredients

• 3 boneless skinless chicken breasts, boiled and shredded
• 1 can (28oz) Salsa Verde Enchilada sauce
• 1 can (4oz) diced green chilies
• 1 can (15.5oz) black beans, drained
• 1/2c red onion, diced
• 2 cups sharp cheddar cheese, grated
• 1/2 cup shredded mozzarella cheese
• 1 cup crumbled feta cheese
• 12 small corn tortillas
• Salt and Pepper to taste

Instructions

1. Heat oven to 350’.
2. Coat the bottom of a 13x9 casserole dish with a little of the green enchilada sauce.
3. Set aside.
4. In a large mixing bowl add shredded chicken, green chilies, black beans, onion, 1/4 cup of the enchilada sauce.
5. Stir to coat the chicken.
6. In a small mixing bowl combine the sharp and mozzarella cheese.
7. Now begin the layering process:
8. 1st layer-4 corn tortillas, 1/3 of the shredded chicken mixture, 1/3 of the cheese mix, and 1/3 of the feta cheese.
9. 2nd layer- 4 corn tortillas, green enchilada sauce to coat the tortillas, chicken mixture, cheese mixture, and then feta.
10. 3rd layer- repeat layer #2 ending with feta cheese and salt and pepper to taste.
11. (I put a little more enchilada sauce on the 3rd layer to keep the casserole moist.)
12. Bake for 25-30 minutes at 350’ until casserole is bubbly and cheese is browned.
13. Let stand for 5-10 minutes to set before serving.
14. Serve with shredded lettuce and diced tomatoes.