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.
3. Line the baking dish with a layer of tortillas. Spread a layer of the filling on top. Add another layer of tortillas, with more filling on top.
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!
This looks so tasty! And that last picture, without the final layer of tortillas on it, looks like an amazing Mexican dip!
Hi! I found a link to your blog on the knot (I used to knot, but now I am married so I am never on) – but – I made this and the jalapenos wrapped in bacon for my hubby last night and he loved both! I love your recipes! Keep it up! Thanks for all the yummy – from monstorb and her DH