Santa Fe Chicken OAMC

• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 9 ounces frozen fully cooked diced chicken
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 (24 ounce) jar salsa
• 1 cup taco sauce
• 8 corn tortillas
• 1 cup sour cream
• 2 cups shredded colby-monterey jack cheese

1. In a saucepan, cook onion and garlic in olive oil until tender.
2. Stir in frozen chicken, black beans and salsa.
3. If freezing, cool onion and garlic mixture before adding frozen chicken.
4. In 2 quart glass baking dish, pour taco sauce onto bottom.
5. Lay four corn tortillas over sauce.
6. Top with half of chicken mixture.
7. Spoon on half of sour cream.
8. Sprinkle with half of cheese.
9. Top with remaining tortillas, chicken mixture, sour cream and cheese.
10. Cover with foil.
11. You can wrap the casserole well and freeze up to 3 months or cook now.
12. If cooking now, bake at 350 degrees for 25-35 minutes until bubbly.
13. Uncover and bake 5-10 minutes longer until cheese is melted.
14. If frozen, thaw casserole overnight in refrigerator, then bake covered at 350 degrees for 35-45 minutes until bubbly; uncover and bake 5-10 minutes longer until cheese melts.

onion, garlic, olive oil, chicken, black beans, salsa, taco sauce, corn tortillas, sour cream, colbymonterey

Taken from www.food.com/recipe/santa-fe-chicken-oamc-260296 (may not work)