Crockpot Enchilada Lasagna with Pintos - Alberta Pulse Growers

Ingredients

• 2 cups (500 mL) cooked shredded chicken
• 2 cups (500 mL) cooked or canned pinto beans, drained & rinsed (see notes)
• 2 cans (113 mL each) chopped green chilies
• 2 cups (500 mL) enchilada sauce, divided
• 12 oven-ready lasagna noodles
• 1 jar (650 mL) chunky salsa, divided
• 1 1/2 cups (375 mL) shredded cheese, divided
• cilantro, green onion, sour cream, sliced avocado