Chicken And Tortilla Casserole

• 1 (16 oz.) jar Taco Bell brand medium picante sauce
• 1 c. chopped onion
• 2 cloves garlic, minced
• 1 (4 oz.) can chopped green chili peppers
• 1 tsp. ground cumin
• 2 c. chopped cooked chicken or turkey
• 1 (15 oz.) can black beans, rinsed and drained
• 1/4 c. snipped fresh cilantro
• 8 corn tortillas
• 1 c. shredded low-fat Cheddar cheese
• 1 c. shredded low-fat Monterey Jack or Mozzarella cheese

1. Spray a large skillet with nonstick coating.
2. Cook onion, garlic, chili peppers and cumin in skillet until onion is tender. Stir in chicken or turkey, Taco Bell brand picante sauce, black beans and cilantro.
3. Spray a 9-inch square baking dish with nonstick coating.
4. Layer 4 of the corn tortillas in the bottom of the baking dish, overlapping as necessary.
5. Spoon 1/2 of the chicken-picante mixture over the tortillas.
6. Toss together Cheddar and Monterey Jack cheese.
7. Sprinkle 1/2 of the cheese mixture over the chicken-picante mixture.
8. Repeat (can be covered and refrigerated until ready to bake).
9. Bake, uncovered, in a 350u0b0 oven for 20 to 30 minutes, or until heated through.
10. Makes 4 to 6 servings.

picante sauce, onion, garlic, green chili peppers, ground cumin, chicken, black beans, fresh cilantro, corn tortillas, cheddar cheese, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=257194 (may not work)