Green Chili Chicken Tortilla Casserole

Ingredients:

1 tablespoon vegetable oil

½ cup chopped onion

1 tablespoon finely chopped garlic

1 can (10 1/2 oz) condensed cream of chicken soup

1 can (10 oz) green enchilada sauce

½ cup milk

1 can (4.5 oz each) chopped green chiles

2 teaspoons chili powder

1 ½ teaspoons ground cumin

½ teaspoon salt

12 (6-inch) yellow corn tortillas

3 cups shredded deli rotisserie chicken

1 can (15 oz) black beans, drained, rinsed

2 cups shredded Mexican cheese blend (8 oz)

Toppings:

chopped tomatoes, lettuce, chopped fresh cilantro leaves, green onions, sour cream, guacamole

Heat oven to 350°F. Spray 3-quart oval or rectangular baking dish (13x9-inch) with cooking spray.

In skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Reduce heat to medium-low; stir in condensed soup, enchilada sauce, milk, green chiles, chili powder, cumin and salt. Cook 2 to 3 minutes, stirring occasionally, until heated through.

Spread 1 cup sauce mixture in bottom of baking dish. Arrange 6 tortillas on top of sauce mixture. Top with 1 1/2 cup chicken, 3/4 cup beans, 3/4 cup cheese and 1 ½ cup sauce. Repeat with another layer of 6 tortillas, rest of chicken, beans, cheese and sauce.

Bake 35 to 40 minutes or until hot and bubbly on edges. Let stand 20 minutes before serving. Serve with Toppings, as desired.