Dinner. Every night.

Every night, we have to eat dinner. Well, we don't really HAVE to, I guess, but we do. When the pantry is getting low and I have to really put on my chef hat, I can usually come up with something fairly edible. I'll admit that while I was putting tonight's creation together, I was optimistic , but when I took it out of the oven and sliced into it, I was a bit less optimistic. My dear husband dove in first and stated that it was good, so I can now share with you all. Chicken and black bean enchilada casserole, at your service. 2 cans chicken breast meat in water 1/2 tsp cumin 1 tsp garlic powder 1 can green (verde) enchilada sauce 1 can diced tomatoes with green chiles 1 8-oz block Monterey Jack cheese, shredded or grated 1 can black beans, drained and rinsed 1 package corn tortillas 2 avocados, diced 3-4 heaping tablespoons plain Greek yogurt Juice of 2 limes 2 tsp chili-lime seasoning Sea salt and fresh ground pepper to taste First thing I did was make the avocado sauce: in a small bowl, combine the diced avocados, lime juice, chili-lime seasoning, Greek yogurt and salt and pepper and mix with hand mixer until smooth. Set aside or refrigerate at least an hour to allow flavors to mingle. For the casserole, once the avocado sauce is mingled and meshed, cover bottom of a 9x11 pan with half of the enchilada sauce. Layer 6 tortillas (assuming they're the small size - I've never seen large corn tortillas in a store) over the enchilada sauce. Mix chicken (drained), cumin and garlic powder together and layer half the chicken mixture over tortillas. Cover with half the beans, half the canned tomatoes and a third of the shredded cheese. Place 6 more tortillas over top, cover with remaining enchilada sauce, remaining chicken, beans, tomatoes, a third of the avocado sauce and a third of the cheese. Top with remaining tortillas, another third of the avocado sauce and remaining cheese. Place in 375* oven and bake for 45-50 minutes. Let the casserole sit for about ten minutes before serving. I paired it with refried beans (I know, I know) and shredded lettuce, diced cucumber and Roma tomatoes, thinly sliced scallions and shredded cheese. Let me know what you think and how you might vary the recipe!