Julie's Chicken Enchilada Casserole

• 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) container sour cream
• 1 (10 ounce) can Rotel Tomatoes or 1 cup of your favorite salsa
• 1 (4 ounce) canchopped mild green chilies
• 1 (10 3/4 ounce) can cream of chicken soup (optional)
• 12 cup chopped onion
• 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) can enchilada sauce (you can use non-condensed tomato soup, in a pinch, but enchilada sauce is much better)
• 1 cup additional monterey jack cheese

1. Preheat oven to 350 degrees.
2. Mix together all the filling ingredients.
3. Layer the bottom of a 9x13 inch baking dish with 1/3 of the tortilla strips.
4. Top with 1/3 chicken filling and 1/3 cheddar cheese.
5. Repeat layering with remaining ingredients.
6. Then for the topping: pour can of enchilada sauce over all and sprinkle with grated Monterey jack cheese.
7. Bake for 30 minutes then let stand about 10 minutes (if you can keep everybody away from it, that is).
8. Enjoy!

chicken breasts, white beans, sour cream, tomatoes, green chilies, cream of chicken soup, onion, grated monterey, garlic, chili powder, cumin, cheddar cheese, flour tortillas, enchilada sauce, additional monterey

Taken from www.food.com/recipe/julies-chicken-enchilada-casserole-28289 (may not work)