Chicken Enchilada Casserole

• 2 cups chopped cooked chicken breasts
• 10 ounces diced tomatoes and green chilies, drained
• 10 34 ounces fat free low-sodium cream of chicken soup
• 2 12 cups chipotle black bean chili (from Chipotle Black Bean Chili)
• 6 (6 inch) corn tortillas
• 12 cup shredded low-fat sharp cheddar cheese

1. Preheat oven to 450 degrees.
2. Spray an 8 inch square pan with cooking spray and set aside.
3. Tear tortillas into large pieces.
4. Place chicken, tomatoes, cream of chicken soup and chili in a large saucepan.
5. Cook over medium high heat for about 5 minutes until heated through.
6. Stir to keep from sticking.
7. Place half of the tortillas in the prepared baking dish.
8. Spoon half of the hot chili mixture over the top.
9. Add another layer of tortillas and the rest of the chili.
10. top with the shredded cheese.
11. Bake for 6-10 minutes or until cheese is melted and casserole is hot throughout.

chicken breasts, tomatoes, cream of chicken soup, black bean chili, corn tortillas, cheddar cheese

Taken from www.food.com/recipe/chicken-enchilada-casserole-312919 (may not work)