Chicken Tortilla Bake

Ingredients

2 10 3/4 oz cans of cream of chicken

1 10 oz can of diced tomatoes and green chilies (Rotel)

1 can corn, drained

1 can black beans, drained

1/2 c. sour cream

12 - 15 6in corn tortillas

3 cups of cooked chicken*

1 cup shredded Mexican cheese blend

Preheat oven to 350 degrees

Combine the 5 cans and sour cream and mix them up, then set aside

Chop up the tortillas into bite sized pieces. (I use a pizza cutter)

Put a thin layer of the sauce on the bottom of a greased 9X13 pan.

Then add a layer of tortilla pieces

Place half of the chicken on top of the tortillas

Then spoon 1/2 the soup mixture on top of the chicken

Then sprinkle some cheese.

Repeat layers and top with cheese.

Cover and bake for 40 minutes

Uncover and bake an additional 5 minutes until the cheese melts

*Next time I think I will try substituting the chicken with cooked rice to make it vegetarian.  That would make it a cheaper alternative and sometimes I just get sick of eating meat at every meal.