Ingredients:
4 chicken breasts, cooked and chopped
8 ounces white 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) containers sour cream
1 (10 ounce) cans Rotel Tomatoes or 1 cup of your favorite salsa
1 (4 ounce) cans chopped mild green chilies
1 (10 3/4 ounce) cans cream of chicken soup (optional)
1/2 cup chopped onions
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) cans enchilada sauce ( you can use non-condensed tomato soup, in a pinch, but enchilada sauce is much better)
1 cup additional monterey jack cheese
Directions:
Preheat oven to 350 degrees.
Mix together all the filling ingredients.
Layer the bottom of a 9×13 inch baking dish with 1/3 of the tortilla strips.
Top with 1/3 chicken filling and 1/3 cheddar cheese.
Repeat layering with remaining ingredients.
Then for the topping: pour can of enchilada sauce over all and sprinkle with grated Monterey jack cheese.
Bake for 30 minutes then let stand about 10 minutes (if you can keep everybody away from it, that is).
Enjoy!
Servings: 6
Time preparation: 15 min.
Time total: 45 min.