Salsa Verde Chicken Enchilada Casserole

Ingredients:
1 Rotisserie chicken shredded
3 tablespoons taco seasoning
1 can pinto beans drained and rinsed
2 jars salsa verde
white corn shells- you will need about 15-20 shells depending on dish size
shredded Monterrey jack cheese
shredded manchego cheese
shredded cojita cheese
2 jalapenos
avocado
white onion and cilantro for garnish

Directions:
Start with a layer of salsa verde in the bottom of a baking dish. Then layer corn shells (I used about 5-6 corn shells per layer), 1/2 shredded chicken, 1/2 pinto beans, shredded cheese. Layer again and then end with a final layer of corn shells, salsa verde and cheese. Top cheese with sliced jalapenos if desired. Bake at 350 degrees about 35-40 minutes until cheese is bubbly. Garnish with sliced avocado, diced white onion, and fresh cilantro.

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