Chicken Enchilada Casserole

Chicken Enchilada Casserole 7-8 large flour tortillas 2½ cups cooked and shredded chicken 1½ cup Your favorite Salsa 1 can black beans 1 cup frozen corn 1 tsp. cumin 1 tsp. chili powder 1 (8 oz) bag shredded Mexican cheese 1 (10 oz) can red enchilada sauce 1 cup sour cream ½ can cream of chicken Garnish with cilantro and tomatoes Preheat oven to 350 degrees F. Spray a 9x13 pan with cooking spray. In a large bowl, combine cooked and shredded chicken, salsa, black beans, corn, cumin and chili powder. Stir until evenly mixed. Layer 2 tortillas on the bottom of greased pan. NOTE: You may need to trim 1 tortilla to fit the gaps left by the two tortillas on each level. Depending on the size of the tortillas you may need more than 2. Place half of the chicken mixture on top of tortillas and evenly spread across. Top with about ½-2/3 cup shredded cheese (about ⅓ of the bag) and evenly spread/sprinkle across the chicken mixture. Next pour ⅓ of enchilada sauce evenly over cheese. Repeat layers of tortilla, chicken mixture, cheese and enchilada sauce) then top with one last layer of tortillas. Evenly spread remaining enchilada sauce over the top level of tortillas. In a small bowl, combine sour cream and ½ can cream of chicken soup. Stir together completely. Evenly spread over the top tortilla layer. Sprinkle with remaining cheese. Cover with foil and bake at 350 degrees F for 30 minutes covered, then remove foil and bake for an addition 5-10 minutes or until cheese is completely melted and casserole is heated through.