For InnVision Easy (creamy) Chicken Enchilada Casserole

Easy Creamy Chicken Enchilada Casserole

1 (10.75 oz) can condensed cream of chicken soup

4 cooked, skinless, boneless chicken breast halves, cut into bite-sized pieces or shredded

1 can black beans (opt)

8 oz sour cream

½ cup chopped onions

3 cups salsa

1 (4 oz can) diced green chiles

4 cups shredded Monterey Jack cheese

12 (8 inch) flour tortillas

In bowl combine soup, chicken, black beans, sour cream, onions, salsa, & green chiles.

Layer in greased 9 x13 pan:

4 tortillas to cover bottom of pan (cut or break into pieces as needed to better fit in pan)

half of chicken mixture

1 ½ cups of cheese

Repeat (tortillas, chicken mixture, cheese)

Then cover with the remaining 4 tortillas and 1 cup of cheese.

Cover and bake @ 350 degrees for approx 55 minutes, then uncover for additional 5 mins for top layer of cheese to melt. Let stand 5 minutes before cutting.