Easy Chicken Enchilada Casserole

Easy Chicken Enchilada Casserole 2 cups shredded cooked chicken 1 can (15 ounces) pinto beans, drained and rinsed 1 cup medium salsa verde, divided 2 teaspoons Cumin, Ground 2 teaspoons Garlic Powder 2 teaspoons Oregano Leaves 4 flour tortillas, 8-inch 1 package (8 ounces) shredded Mexican blend cheese, divided Substitutions 1 container (8 ounces) sour cream, divided Preheat oven to 400°F. Mix chicken, beans, 2/3 cup of the salsa verde, cumin, garlic powder and oregano in large bowl. Spray 9-inch pie plate with no stick cooking spray. Place 1 of the tortillas in pie plate. Layer with 1/3 of the chicken mixture, 1/3 of the sour cream and 1/2 cup of the cheese. Repeat layers of tortilla, chicken mixture, sour cream and cheese twice. Top with remaining tortilla, remaining 1/3 cup salsa verde and 1/2 cup cheese. Bake 15 minutes or until heated through. Let stand 5 minutes before serving. Cooking tip Serving Suggestion: Garnish casserole with chopped fresh cilantro. Substitution Tip: Use 1 pound ground chicken or pork in place of the shredded cooked chicken. Brown meat in large skillet on medium-high heat. Drain fat. Stir in beans, 2/3 cup of the salsa verde, cumin, garlic powder and oregano. Bring to boil. Reduce heat to low; simmer 5 minutes.