Recipe Of The Week: Chicken Black Bean Enchilada Casserole

Chicken Black Bean Enchilada Casserole

1 chopped green bell pepper
1 chopped onion
3 minced garlic cloves
2 cups shredded, cooked chicken
4 cups cooked black beans, drained
2 cups of tomato sauce
2 cups of Mexican style stewed tomatoes, drained
1 cup of picante sauce
1 teaspoon of cumin
1/2 teaspoon of garlic salt
8 corn tortillas
1/2 red onion, chopped
1 cup chopped black olives
2 cups of shredded cheddar cheese
sour cream
chopped fresh tomatoes

Preheat oven to 350 degrees. Saute peppers, onions, and garlic until soft.
Add the next seven ingredients.  Simmer 15 minutes.  Ladle enough mixture into a 9x13 in pan to coat the bottom of the pan.  Arrange 1/2 of the tortillas in the dish.  Top with 1/2 of the remaining chicken mixture.  Sprinkle with 1/2 of the red onion, 1/2 of the black olives, and half of the cheese.  Repeat with everything but the cheese.  Cover tightly with foil and bake for twenty minutes.  Remove foil, top with sour cream, tomatoes and remaining cheese.