Pepper Jack Chicken Bake

1 cooked rotisserie chicken, diced
Enchilada sauce (your favorite store brand will be fine or make your own)
1 jar Pace brand Jalapeno & Pepper Jack sauce
1 large (family size) can black beans, rinsed & drained
Corn tortillas
Grated cheese

Preheat oven to 350* In the bottom of a casserole dish, spread a light layer of enchilada sauce to coat bottom of baking dish. Layer 3 corn tortillas and top with another light layer of enchilada sauce.

Add a layer of the diced chicken atop the tortillas. (Depending on how many layers you prefer, you will determine the amount of chicken used. I am doing 2 layers therefore used half of the meat at this point.)

Next, add in a layer of  half the drained & rinsed black beans.

Spoon a light layer, about 1/3 of the jalapeno & pepper jack dip. Spread evenly over chicken and beans.

Sprinkle with grated cheese & a little more enchilada sauce. Repeat layers one more time.

After the second layer has been completed, top with tortillas once again. Spread remaining jalapeno & pepper jack dip over tortillas.

Spread a light layer of enchilada sauce over the jalapeno & pepper jack layer.

Top with grated cheese. Bake uncovered for 20-30 minutes until completely heated throughout & cheese has melted.