CHICKEN ENCHILADA CASSEROLE




INGREDIENTS:

3 cups red enchilada sauce (I highly recommend my homemade red enchilada sauce recipe, which can be made gluten-free*)
16 corn tortillas, halved
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
6 scallions (green onions), thinly sliced
4 cups (about 1.5 pounds) shredded cooked chicken
3 cups shredded Monterrey Jack or Mexican blend cheese
1 avocado, peeled, pitted and diced
1/2 cup loosely-packed chopped fresh cilantro

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MESQUITE BBQ MEATBALL
Cheery Cherry Chip Cupcakes
STRAWBERRY AVOCADO SALAD
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