2 boneless, skinless chicken breasts, cooked and shredded
1 can condensed cream of chicken soup (we used the Healthy Request)
1 cup light sour cream
8 oz sharp cheddar cheese, shredded
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
2 cups salsa, divided
8 10 inch flour tortillas
1. Preheat oven to 350. Lightly grease a 9 x 13 casserole dish.
2. In a large bowl, mix chicken, soup, sour cream, cheese, corn, black beans and 1 cup salsa.
Finish with a layer of tortillas on top. Spread the final cup of salsa on top, evenly.
4. Bake for 30 minutes, until heated through.
The recipe makes a ton of servings, but it freezes well for future meals!