Pinto Bean and Chicken Enchilada Casserole

This delicious and hearty casserole is made with layers of tortillas, pinto beans, chicken, and enchilada sauce.

Ingredients - Serves 6

Preheat the oven to 375°F.
In a large skillet, heat the olive oil over medium heat.
Add the shredded chicken, salt, black pepper, cumin, and garlic powder. Cook for 5 minutes, or until heated through.
In a greased 9x13-inch baking dish, spread a thin layer of enchilada sauce.
Place 4 corn tortillas on top of the sauce, overlapping slightly.
Spread half of the cooked chicken over the tortillas.
Top with half of the pinto beans, half of the chopped green onions, and half of the chopped cilantro.
Sprinkle 1 cup of shredded cheddar cheese over the ingredients.
Repeat the layers with the remaining ingredients, ending with a layer of tortillas on top.
Pour the remaining enchilada sauce over the top layer of tortillas.
Sprinkle the remaining 1 cup of shredded cheddar cheese on top.
Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for a few minutes before serving.
Garnish with additional chopped green onions and cilantro, if desired.