Mexican Chicken

I am not particularly fond of casseroles, in fact I never make them...

except for this one recipe, which I made all the time when I had a

house full of teenagers. It was very popular about 10 years ago.

Everyone loved it and it fed a crowd. (I haven't made it in ages.)

WT is back in town and I had some leftover tortillas. We will be

eating it for days...it makes wonderful leftovers. The recipe can be

adjusted easily to accommodate taste preferences. It is very mildly

spicy, but you can kick it up if you like more. Low fat versions of the

ingredients work well, too.

Mexican Chicken Casserole

6 cooked, shredded boneless skinless chicken breasts
8 large soft tortillas
1 28 oz. can diced tomatoes
2 cans cream chicken soup
1 small can navy beans
1 4 oz can mild green chiles
2 C shredded cheddar
1 T onion powder
1 clove minced garlic
1 t pepper
chives or green onions (optional)

Mix tomatoes, soup, beans, chiles, onion powder,
garlic and pepper in large bowl (all undrained) plus broth
from the cooked chicken. (If there's no broth, then add
1 C water.)

Layer in 13"x 9" pan, starting with just enough mixture
to cover the bottom, then four of the tortillas, all of the
shredded chicken, 1 C cheese, more mixture, rest
of the tortillas, mixture and end with last cup of cheese
on top. Sprinkle with chives or green onions.

Bake 350 for 45 minutes or until bubbly in center. Let
rest for 20 minutes to congeal.

Garnish with sour cream and fresh cilantro.