Easy Chicken Enchilada Casserole

THE INGREDIENTS

• 2 cups shredded cooked chicken
• 1 cup medium salsa verde, divided
• 1 can (15 ounces) pinto beans, drained and rinsed
• 2 teaspoons McCormick® Cumin, Ground
• 2 teaspoons McCormick® Oregano Leaves
• 2 teaspoons McCormick® Garlic Powder
• 4 flour tortillas, 8-inch
•  sour cream

DIRECTIONS

1. 1 package (8 ounces) shredded Mexican blend cheese, divided Substitutions: 1 container (8 ounces) sour cream, divided
2. Hot oven to 400F. 
3. Mix chicken, beans, 2/3 cup of the salsa verde, cumin, garlic powder and oregano in large bowl. Spray 9-inch pie plate with no stick cooking spray. Place 1 of the tortillas in pie plate. 
4. Layer with 1/3 of the chicken mixture, 1/3 of the sour cream and 1/2 cup of the cheese. Repeat layers of tortilla, chicken mixture, sour cream and cheese twice. 
5. Top with remaining tortilla, remaining 1/3 cup salsa verde and 1/2 cup cheese.
6. Bake quarter-hour or until heated through. Let stand five minutes before serving.