Enchilada Casserole

Enchilada Casserole 

2 cup cooked, shredded chicken (I just toss a few chicken breasts in the crock pot in the morning to cook) 
1 can diced tomatoes, drained
1 can Rotel, drained
1 can black beans, drained
1 block cream cheese
2 cup shredded cheese
1 pack of Taco seasoning
3 flour tortillas (I used the medium sized ones) 

1. Mix the chicken, tomatoes, Rotel, beans, and cream cheese in a bowl. Combine well. 
2. Place 1 flour tortilla in bottom of pan.
3. Place a 1/3 cup mixture on top of tortilla. Add a layer of cheese. Top with 1 flour tortilla. 
4. Top tortilla with chicken mixture and cheese. Repeat layers and end with chicken mixture on top and top with last bit of cheese. 
5. Double wrap in heavy aluminum foil to prevent freezer burn.  Label. 

Cooking Instructions: Thaw and bake uncovered at 350 degrees 30 minutes or until heated through.