Cheesy Chicken Enchilada Casserole

 This is a variation that I completely made up to be quick-in-easy or much more authentic, so feel free to add and subtract ingredients as you like. It may also be as spicy or bland as you can handle. Serve with sour cream and chips!

Ingredients:

• 1 lbs. shredded chicken (may be substituted for ground turkey or ground beef)
• 12 oz. can of chunky salsa or (make your own here)
• 1 package taco seasoning mix or (make your own here)
• 1 lime
• 14 oz can of enchilada sauce or (better yet, homemade salsa verde here) or you could substitute a 10 oz can of chicken and mushroom condensed soup
• 15 oz. can of Mexican style petite diced tomatoes 
• Your own favorite hot sauce (Valentina, Sriracha, etc.)
• 15 oz can of black beans
• 10-15 corn tortillas (6 in. diameter)
• 2 cups of shredded cheese (Pepper Jack for added heat)
• 15 oz can of Queso Blanco or (make your own here)

Directions:

1. Over low heat in skillet thoroughly mix in shredded chicken, salsa, and taco seasoning. Let simmer for 15 min, stirring occasionally. 
2. In medium to large mixing bowl combine enchilada sauce/salsa verde, diced tomatoes, can of black beans, 1 cup of shredded cheese and as much of your favorite hot sauce that your heartburm meds will allow! Cut the lime in half and squeeze as much of the juice in the bowl as possible. Mix well, then set aside.
3. Grease baking pan (16x9), then add one layer of corn tortillas being sure to cover the bottem of the dish as completely as possible. Next add half the sauce made in Step 2 from the mixing bowl to create a thin layer. Then add the contents from Step 1 from the skillet for a second layer to the pan. Sprinkle shredded cheese over this layer.
4. Add another row of corn tortillas creating a second tier, where you will then add the remaining contents from the mixing bowl of Step 2. Next add a layer using the Queso Blanco, which you'll find much easier if you heat up first in order to pour more evenly.
5. Add the final layer of corn tortillas. Sprinkle the remainder of the shredded cheese on top. Finally squeeze the other half of the lime over the sprinkled cheese. For more kick, you may sprinkle cayenne pepper or chili powder on the top.
6. Preheat over to 350 F (175 degrees C), cover then bake for 30, uncover then bake an additional 15 min, until top is crispy or golden brown and contents are bubbling.