Chicken Enchilada Casserole
Give this classic Tex-Mex dish a fresh update by adding butternut squash or sweet potato.
PREAHEAT the oven to 375°.
SPREAD 4 corn tortillas around a Reynolds Kitchens® Bakeware Non-Stick 13x9 Pasta & Casserole Pan and evenly pour on 1/3 of the enchilada sauce on top of the tortillas.
ADD 1/3 of the black and pinto beans and ½ of the pulled rotisserie chicken all over the enchilada sauce.
SEASON everything with salt and pepper.
TOP the chicken and beans off with 1/3 of the shredded cheese.
REPEAT these steps 1 more time.
TOP off the casserole with the last 4 corn tortillas, 1/3 of enchilada sauce, 1/3 of the cheese and sliced jalapeños.
BAKE in the oven for 45 minutes.
GARNISH the baked enchiladas with lime slices, sliced avocado, sour cream and cilantro.