Chicken Enchilada Casserole
1 (16 ounce) package sour cream
1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup diced onion
1 (8 ounce) can chili beans, drained
6 (12 inch) flour tortillas, cut into strips
6 skinless, boneless chicken breast halves - cooked and shredded
4 cups shredded Cheddar cheese
Preheat oven to 350F.
In a large bowl, mix sour cream, salsa,
cream of chicken soup, onion and chili beans.
Layer the bottom of a 9x13 inch baking
dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and
1/3 Cheddar cheese. Repeat layering with remaining ingredients.
Bake in the preheated oven 20 to 30
minutes, or until golden and bubbly. Let stand about 10 minutes before serving.