Chicken and Black Bean Enchilada Bake

We are in the final countdown - 30 days until school starts.  Can I hear a Hallelujah?!!!  The back to school "wish list" has already started and we have done some essentials shopping already, in preparation for the upcoming first day of school.

I am already looking forward to the school (last minute) projects, working in the concession stand, shopping for days to find the "perfect" homecoming dance dress and of course the next seven months of volleyball seasons.  

We only have three years left of our girls' high school experiences and memories and I am already getting saddened by the thought of graduation day, so I truly do treasure every crazy moment that we have right now.

In preparation of upcoming homework-volleyball-late school nights, I put together this dish as a pantry purge dinner idea - awesome flavors and so, so easy!!  This was great as an alternative to taco meat but would be equally wonderful on lettuce with accompaniments as a taco salad also.

Chicken and Black Bean Enchilada Bake

4 cups cooked, shredded chicken (about 4 cooked chicken breasts)

1 - 15 oz can enchilada sauce

1 - 12 oz can black beans, drained and rinsed well

5-6 (sandwich size slices) of cheddarella cheese (or your favorite shredded cheese) - enough to cover top of beans

Preheat oven to 350 degrees.  Mix shredded chicken and enchilada sauce in a bowl.  Spray 9"x 11" casserole dish with non-stick cooking spray.  Spread chicken/sauce mixture evenly in dish.  Top with black beans and finish with sliced or shredded cheese to cover beans.

Bake in oven approximately 30 minutes until bubbly and heated through.

Serve on warmed corn tortillas with your favorite taco fixings.

Shredded chicken mixed with enchilada sauce.

Add layer of black beans.

Cover with one layer of cheese.

Finished product - amazing tacos!!