This easy chicken enchilada casserole is full of flavor and an ultimate crowd pleaser. It has the same great enchilada taste but with way less work!
Spread a layer of enchilada sauce on the bottom of the dish. Top with two tortillas. Sprinkle with 1/3 of the black beans, 1/3 of the chicken, and then 1/4 of the cheese.
Repeat with a second and third layer in the same order. Pour the remaining enchilada sauce evenly over the casserole and sprinkle with cheese.
Remove from oven and let sit for 10 minutes. Sprinkle green onion, avocado, and cilantro on top. Serve with sour cream.
TIP: If the entire casserole won't be eaten right away, put avocado on individual servings so that it doesn't turn brown in the fridge.