Layered Chicken and Black Bean Enchilada Casserole

I made this easy casserole tonight and it was very good.  I usually like a little more spice, but the kids liked this because it was mild, so I guess I will sacrifice.   I've been doing a meal calendar and once a month I choose a meal and make 3-4 to freeze.  I think this one would be a good one because there was a video of them making this dish for the freezer on All-Recipes.  I plan on roasting the chickens so I will have the meat all ready to go.   I also used a 19 oz. can Old El Paso Red Enchilada sauce and a 4-cup Mexican cheese blend from Sam's for a 9x13" pan.  

Shelley roasts her chickens with fresh garlic, onion, 3/4 cup water boiled w/ 2 bouillon cubes.  Pour over chicken sprinkled with salt, pepper, and Lawry's season salt.  Roast until done.  Can freeze shredded chicken with some of the juices.