Chicken Enchilada Casserole | Reynolds Brands

Ingredients

• 12 corn tortillas
• 1 skinned and pulled rotisserie chicken
• 2 cups of enchilada sauce
• 1/2 cup of sliced green onions
• 16 ounce can of drained and rinsed pinto beans
• 16 ounce can of drained and rinsed black beans
• 2 cups of shredded Mexican cheese
• 1 thinly sliced jalapeño
• Kosher salt and pepper to taste
• Reynolds Wrap® Non-Stick Foil
• 1 Reynolds Kitchens® 13x9 Pasta & Casserole Pan