Chicken Enchilada Bake | Metropolitan Market

Ingredients

• 1 1/2 cup shredded rotisserie chicken
• 1 (15 ounce) can black beans (drained and rinsed)
• 1 small yellow onion (finely diced (about 3/4 cup))
• 1 (4 ounce) can diced roasted green chiles (drained)
• 1 teaspoon kosher salt
• 2 (15 ounce) cans enchilada sauce
• 10 (7 to 8-inch) corn tortillas
• 2 1/2 cups shredded Monterey Jack cheese