Chicken Enchilada Casserole II

Ingridients

1 (16 ounce) container sour cream

1 (16 ounce) jar salsa

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup diced onion

1 (8 ounce) can chili beans, drained

6 (12 inch) flour tortillas, cut into strips

6 skinless, boneless chicken breast halves - cooked and shredded

4 cups shredded Cheddar cheese

Directions

Prep 30 m

Cook 30 m

Ready In 1 h

In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.

Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.

Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!