Chicken Enchilada Casserole

It's no secret that I LOVE Mexican food.  Put anything in a tortilla and it makes it delicious!  When I saw this recipe on Pinterest I knew I had to try it.  It's full of my favorite things: black beans, avocados, sauteed onions, tortillas, cilantro.. etc.  Buy a rotisserie chicken to save time or cook 3-4 chicken breasts in a slow cooker covered with water or chicken broth for 4 hours on low.  Use your stand mixer to shred the chicken (see how here).  This casserole can be so versatile for easy substitutions.  Delicious and satisfying to my inner Mexican.  I hope you enjoy!

• 1 cup sliced yellow onion
• 2 cups shredded rotisserie chicken
• 2 cups red enchilada sauce; divided
• 1 cup black beans; drained and rinsed
• 1 cup pinto beans; drained and rinsed
• 1/4 cup freshly chopped cilantro
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 2 avocados, pitted, peeled and sliced
• 6-8 corn tortillas
• 2 cups shredded sharp cheddar cheese
• 1/2 cup sliced black olives
• sour cream (optional)
• diced tomatoes (optional)

Instructions

1. Preheat oven to 350 degrees.
2. Turn a large, dry, non-stick skillet to medium high heat and add sliced onions. Let onions cook till they turn a golden brown color; stirring occasionally. Remove from skillet and set aside.
3. In the same skillet add the shredded chicken, 1 1/2 cups enchilada sauce, black beans, pinto beans, and cilantro. Season with salt and pepper. Let simmer over medium-high heat, stirring occasionally for 3-5 minutes.
4. In a 8"x8" casserole dish tear up 3-4 of the corn tortillas into 1" pieces, and layer them on the bottom of the dish. Spoon half of the chicken filling on top of the torn tortilla pieces.
5. Layer the caramelized onions on top of the chicken filling, then lay the avocado slices on top of the onions. Spoon the remaining chicken filling over the avocados.
6. Tear up the remaining 3-4 corn tortillas to make a top layer over the chicken filling. Drizzle the remaining 1/2 cup of enchilada sauce evenly over the top layer.
7. Spread out the shredded cheddar cheese on top of the casserole and then sprinkle on the sliced black olives.
8. Bake at 350 degrees for 20 minutes. Remove from oven and let cool slightly before slicing.
9. Serve with sour cream and diced tomatoes. Enjoy!

Found through Pinterest, here.