Mexican Chicken And Bean Casserole

• 1 pkg. (doz.) corn tortillas
• 1 large can enchilada sauce
• 3 c. cubed chicken, cooked
• 1 c. grated Jack or Cheddar cheese
• 1 large can refried beans
• sour cream
• fresh salsa
• chopped cilantro
• chopped green onions

1. Pour enough enchilada sauce into a 13 x 9-inch casserole dish to coat the bottom.
2. Slice tortillas into wide strips.
3. Place half of the strips to cover bottom of dish.
4. Add beans to cover tortillas.
5. Add chicken over beans.
6. Pour 1/2 of the enchilada sauce over the chicken.
7. Cover chicken with remaining tortilla strips.
8. Pour remaining enchilada sauce over the strips.
9. Sprinkle with cheese.
10. Bake at 350u0b0 for 30 minutes.
11. Serve with sour cream, salsa, cilantro and onions.

corn tortillas, enchilada sauce, chicken, cheddar cheese, beans, sour cream, fresh salsa, cilantro, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=878588 (may not work)