CHICKEN CHILLI CASSEROLE

By bklynmommy

Ingredients

• 6 chicken breasts, cooked and diced
• 2 (14.5 oz cans) your favorite chili beans
• 2 cans cream of chicken soup
• 1 1/2 cups of sour cream
• 1 cup salsa
• 1 jalapeno, finely minced (optional)
• 10 flour tortillas
• 3 cups shredded cheddar cheese

Details

Adapted from busy-at-home.com

Preparation

Step 1

Cook and dice chicken, then set aside.
Mix beans, soup, sour cream and salsa in a medium-sized mixing bowl. If you opt to add a little extra heat, add the minced jalapeno to this sauce mixture.
Layer 1/2 of the diced chicken in the bottom of a 9×13 pan.
Tear 5 of the tortillas into small bite-sized pieces and layer over the chicken.
For the third layer, spread 1/2 of the bean/soup/sour cream/salsa mixture over the tortillas pieces.
Sprinkle 1 cup of the cheddar cheese over the sauce layer.
Repeat all four layers, using the last 2 cups of cheddar cheese on the very top.
Bake in a 350 degree oven for 45 minutes.