Creamy Chicken Tortilla Casserole

• 1 Tablespoon Olive Or Vegetable Oil
• 2 whole Boneless, Skinless Chicken Breast Halves
• 1 pinch Salt And Pepper, to taste
• 1 container (8 Oz. Size) Sour Cream
• 1 jar (8 Oz. Jar) Salsa
• 1/2 cups Onion, finely chopped
• 1 can (10 Oz. Size) Condensed Cream Of Chicken Soup
• 1 can (8 Oz. Size) Chili Beans, Drained
• 8 whole (9 Inch) Flour Tortillas, Cut Into Strips
• 4 cups Shredded Cheddar Cheese

1. Heat the oil in a skillet over medium heat.
2. Season the chicken breast with salt and pepper and cook in the pan until browned on both sides and cooked through.
3. Remove the chicken from the pan and allow to cool to room temperature.
4. Using a fork and knife, shred or cut the chicken into small pieces.
5. Preheat the oven to 375 degrees F.
6. Combine sour cream, salsa, onion, cream of chicken soup and chilli beans.
7. Layer the bottom of a 9x9 inch glass baking dish with 1/4 of the tortilla strips.
8. Top with 1/3 of the chicken, 1/3 of the sour cream mixture and then 1/4 of the cheese.
9. Repeat the layers with remaining ingredients, ending with a few tortilla strips on top.
10. Reserve the final 1/4 of cheese to sprinkle over the top near the end of baking.
11. (The layers of ingredients will likely reach the very top of the baking dish.)
12. Cover the top of the baking dish with foil and bake at 375 degrees F for 45 minutes.
13. Uncover the dish and sprinkle the remaining cheese over the top.
14. Continue baking until the cheese is melted and the ingredients are bubbling, 510 minutes more.
15. Serve immediately.

olive or, chicken, salt, sour cream, salsa, onion, chicken, chili beans, flour tortillas, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/creamy-chicken-tortilla-casserole/ (may not work)