adapted from picky palate
1 c. green enchilada sauce (I used 1 large can and omitted the salsa verde)
3/4 c. salsa verde
1 c. reduced fat sour cream
12 corn tortillas cut into 1 inch pieces
2 c. cooked chicken (costco rotisserie is great!)
1 can black beans drained and rinsed
1 c. shredded cheese
Preheat oven to 350. Spray 9x13 pan. Mix enchilada sauce and sour cream together in pan. Stir in beans, chicken and tortillas. Spread cheese on top and bake 20-25 min.
