Michelle'S Green Chile Chicken & Black Bean Casserole - cooking recipe

Ingredients

1 white onion, diced
2 -3 garlic cloves, minced
2 chicken breasts, cooked and shredded
1 (15 ounce) can black beans, drained
2 (7 ounce) cans chopped green chilies
2 (10 ounce) cans cream of chicken soup
1/4 teaspoon cumin
18 corn tortillas
12 ounces salsa verde, sauce
2 cups cheese, shredded
chopped cilantro

Preparation

In large pot, saute the onion and garlic, add soup.
Add the shredded chicken, green chiles and cumin and mix.
thoroughly.
In 13x9 dish, assemble like lasagna, in layers:
Layer 1:
corn tortillas (6 per level).
1/4 of the Salsa verde sauce, spread out evenly.
1/2 of the Chicken mixture.
1/2 of the can of black beans.
1/4 of the shredded cheese.
Layer 2:
corn tortillas (6 or 4).
1/4 of the Salsa Verde sauce, spread evenly.
1/2 of the creamy chicken mixture.
1/2 of the can of black beans.
1/4 of the shredded cheese.
Top Layer:
6 corn tortillas.
Remaining of the Salsa Verde Sauce
Remaining shredded cheese (should be at least 1 cup).
Bake at 350 for about 30 minutes until cheese is melted and filling is bubbly. Let set up for several minutes or it will be very runny.