1 c sliced onion
2 c shredded chicken
2 c red enchilada sauce; divided
1 c black beans; drained and rinsed
1 c pinto beans; drained and rinsed
1/4 c freshly chopped cilantro
1/4 tsp salt
1/8 tsp freshly ground pepper
2 avocados, pitted, peeled and sliced (I only used 1)
6-8 corn tortillas
2 c shredded sharp cheddar cheese
1/2 c sliced black olives
sour cream (optional)
diced tomatoes (optional)
green onions (optional)
Preheat oven to 350 degrees. Turn a large, dry, non-stick skillet to medium high heat and add sliced onions. Let onions cook till they turn a golden brown color; stirring occasionally. Remove from skillet and set aside.
In the same skillet add the shredded chicken, 1 1/2 cups enchilada sauce, black beans, pinto beans, and cilantro. Season with salt and pepper. Let simmer over medium-high heat, stirring occasionally for 3-5 minutes.
In a 8"x8" casserole dish tear up 3-4 of the corn tortillas into 1" pieces, and layer them on the bottom of the dish. Spoon half of the chicken filling on top of the torn tortilla pieces. Layer the caramelized onions on top of the chicken filling, then lay the avocado slices on top of the onions. Spoon the remaining chicken filling over the avocados. Tear up the remaining 3-4 corn tortillas to make a top layer over the chicken filling. Drizzle the remaining 1/2 cup of enchilada sauce evenly over the top layer.
Spread out the shredded cheddar cheese on top of the casserole and then sprinkle on the sliced black olives and tomatoes. Bake at 350 degrees for 20 minutes. Remove from oven, add green onions, and let cool slightly before slicing. Enjoy!
Original recipe found here.