TOTAL TIME: Prep: 30 min. Cook: 1 hour YIELD: 6 servings.

Ingredients

• 3 cups shredded cooked chicken

• 1 can (15 ounces) black beans, rinsed and drained

• 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted

• 1 can (10 ounces) green enchilada sauce

• 1 can (4 ounces) chopped green chiles

• 1/4 cup minced fresh cilantro

• 1 tablespoon lime juice

• 9 corn tortillas (6 inches)

• 3 cups shredded Colby-Monterey Jack cheese

• Optional: minced fresh cilantro, lime wedges, salsa and sour cream

Directions

• 1. Preheat oven to 350°. In a large bowl, combine the f...