Name: Chicken Enchilada Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 8 small tortillas (cut into halves, corn or flour); 2 cups of cooked shredded chicken breast; 2 cups of shredded Monterey Jack cheese; 1 15-ounce can of pinto beans (rinsed and drained); 2 cups red enchilada sauce; cooking spray; optional garnishes: olives, sour cream, red onions, cilantro, green onions, avocado, tomato