Ingredients
3 cups shredded cooked chicken1 can (15 ounces) black beans, rinsed and drained1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted1 can (10 ounces) green enchilada sauce1 can (4 ounces) chopped green chiles1/4 cup minced fresh cilantro1 tablespoon lime juice9 corn tortillas (6 inches)3 cups shredded Colby-Monterey Jack cheeseOptional: Sliced jalapeno peppers, minced fresh cilantro, salsa, sour cream and lime wedges
Preparation
Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Spread 1/4 cup chicken mixture over bottom of Dutch oven. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice.
Bake, covered, until a thermometer reads 165°, 50-60 minutes. If desired, serve with jalapeno slices, cilantro, salsa, sour cream and lime wedges.
