Chicken Enchilada Casserole

We had this yummy dish tonight and it was a big hit all around (as mexican food usually is around here!) so I thought I'd share the recipe. You can either make the entire recipe in one 9x13 baking dish, or split it in half and assemble it in two square 8x8 baking dishes so that one can be frozen. Served with a salad it makes for a simple dinner.

Chicken Enchilada Casserole
~2 T. olive oil
~3 c. shredded chicken (I'll often use leftover chicken from a whole roasted chicken, but you can also just cook and shred some chicken breasts or tenders)
~1 large onion, chopped
~3 garlic cloves, minced
~(2) 14 oz. cans enchilada sauce
~(1) 4-6 oz. can green chilis, chopped
~(1) 15.5 oz. can black beans
~2/3 c. sour cream
~12 whole wheat tortillas
~Cheddar cheese

Heat olive oil in large skillet over low-med. heat.
Add onions and garlic; saute until golden.
Add chicken, enchilada sauce, chilis, beans and sour cream; stir to combine.
Simmer for 10 minutes.
Assemble in baking dish(es) as follows: small amount of sauce, tortillas (2 for each layer if using large dish, 1 for each layer if using 2 small dishes), sauce, cheese, tortilla, sauce, cheese, etc. ending with layer of cheese on top.
Cover with foil and bake @ 350* for 30 min.
Allow to sit for 10 minutes before serving.
*If making casserole in 9x13 inch baking dish, the two tortillas will overlap in the center a little.
*If making one dish to freeze, cover first with plastic wrap, then with foil. When ready to use, allow to thaw in refrigerator (or add extra time to bake), remove foil and plastic wrap, replace foil and bake as instructed. Best if used within 2 months of freezing.