Chicken Tortilla Bake

By karen1

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Ingredients

4 PERDUE TENDER & TASTY Individually Frozen Boneless, Skinless Chicken Breasts
Salt and ground pepper to taste
8 corn tortillas
2 cans black beans, rinsed and drained (15 ounces each)
2 cans mild to medium enchilada sauce (10 ounces each)
1 cup shredded Monterey Jack cheese

Details

Servings 4
Adapted from perdue.com

Preparation

Step 1

Preheat oven to 350 F. Lightly grease a 13 x 9 inch baking dish.
Season chicken with salt and pepper. Place a layer of tortillas in baking dish. Place frozen chicken on top of tortillas; cover with beans and 1 can enchilada sauce. Top with another layer of tortillas and remaining can enchilada sauce. Cover and bake 45 minutes.
Uncover and sprinkle with cheese; continue baking 15 minutes longer, or until cheese melts and chicken is cooked through.