Chicken Enchilada Casserole

• 4 -5 boneless skinless chicken breasts (cooked and shredded or cubed)
• 1 (15 ounce) light red kidney beans
• 2 (11 ounce) cans whole kernel corn, drained
• 1 (19 ounce) canmedium enchilada sauce
• 1 (13 2/3 ounce) can diced tomatoes
• 1 cup salsa, of choice
• 1 cup shredded cheddar cheese
• 1 cup shredded monterey jack cheese
• tortilla chips (I used 'Mission' brand cilantro & lime flavor)
• 1 (1 1/4 ounce) packet taco seasoning
• 2 teaspoons garlic powder
• 1 teaspoon onion powder

1. Preheat oven to 350.
2. In a bowl, combine all ingredients except the cheese & tortilla chips.
3. Stir until well-mixed.
4. Crumble the tortilla chips and use them to thoroughly cover the bottom of a 9x13 baking pan.
5. Spread the chicken mixture across the chips.
6. Sprinkle with the shredded cheeses.
7. Bake approximately 30-45 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
8. Serve with Spanish Rice, Refried Beans, and additional chips if desired.

chicken breasts, light red kidney beans, whole kernel corn, enchilada sauce, tomatoes, salsa, cheddar cheese, shredded monterey jack cheese, tortilla chips, garlic, onion powder

Taken from www.food.com/recipe/chicken-enchilada-casserole-294488 (may not work)