1 (15-ounce) can black beans
2 cloves garlic, minced
1 onion, chopped
1 (4-ounce) can diced green chili
1 jalapeño pepper, seeded and minced
1 cup cooked chicken, chopped
6 corn tortillas
1 (19-ounce) can enchilada sauce
1/2 cup sliced black olives
8 ounces shredded Mexican cheese
Preheat the oven to 350°F. Spray a 9x13-inch glass or ceramic baking dish with cooking spray.
In a large bowl, combine the beans, garlic, onion, chilies, jalapeno, and chicken.
Pour the enchilada sauce into a shallow dish. Dip three tortillas in the sauce then lay them in the bottom of the prepared dish.
Scoop half of the bean mixture on top of the tortillas then place the remaining tortillas on top. Top with the remaining bean mixture then sprinkles with olives and shredded cheese.
Cover and bake at 350°F for 30 minutes. Uncover then cook for another 15 minutes until the cheese is melted.
Cover the unbaked casserole and freeze. To reheat, bake the frozen casserole, covered, at 350°F for 35 minutes then uncover and bake an additional 15 to 20 minutes until hot and bubbly.