Julie's Chicken Enchilada Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 chicken breasts, cooked and chopped
• 8 ounces beans or 8 ounces black beans or 8 ounces kidney beans or 8 ounces black soybeans (whatever your favorite canned bean is)
• 1 (16 ounce) container sour cream
• 1 (10 ounce) can rotel tomatoes or 1 cup of your favorite salsa
• 1 (4 ounce) can chopped mild green chilies
• 1 (10 3/4 ounce) can cream of chicken soup (optional)
• 1/2 cup chopped onion
• 2 cups grated monterey jack cheese
• 1 teaspoon garlic powder
• 2 teaspoons chili powder (and additional cayenne, to taste)
• 1 teaspoon cumin
• 2 cups grated cheddar cheese
• 6 12-inch flour tortillas, cut into strips
• 1 (10 ounce) can enchilada sauce (you can use non-condensed tomato soup, in a pinch, but enchilada sauce is much better)
• 1 cup additional monterey jack cheese

Recipe

• 1 preheat oven to 350 degrees.
• 2 mix together all the filling ingredients.
• 3 layer the bottom of a 9x13 inch baking dish with 1/3 of the tortilla strips.
• 4 top with 1/3 chicken filling and 1/3 cheddar cheese.
• 5 repeat layering with remaining ingredients.
• 6 then for the topping: pour can of enchilada sauce over all and sprinkle with grated monterey jack cheese.
• 7 bake for 30 minutes then let stand about 10 minutes (if you can keep everybody away from it, that is).
• 8 enjoy!