Karin's Enchilada Chicken Bake

Contributed by: Karin Brown

9-12 Flour tortillas
19 oz red enchilada sauce
1 cup frozen corn, thawed
1 can (15 oz) black beans, drained and rinsed
1 lb cooked, shredded chicken
2 cups shredded Mont.-Jack cheese (I probably use 3 but I like things cheesy)

Heat oven to 350 degrees
Combine
the corn, black beans, chicken, 1/2 cup of cheese and a little more than 1/2 of the enchilada sauce

In the bottom of a 9x13 pan (I also use my big, oval corning ware just so the layers are thicker), spread a little enchilada sauce (to help with sticking).

Line bottom of pan with tortillas and top with 1/2 of the chicken mixture. Sprinkle with cheese.
Top with tortillas, top with remaining chicken mixture and sprinkle with cheese.
Top with tortillas and cover with remaining enchilada sauce. Sprinkle with cheese.

COVER and bake for 20 minutes. Remove cover and bake 10 minutes more. (If using corning ware, it sometimes needs a few more minutes to be warm in the center)
Let sit for 5 minutes before cutting.

Can serve with sour cream.