Chicken Enchilada Casserole

Chicken Enchilada Casserole
Servings: 12

1 (16 oz) container sour cream
1 (16 oz) jar salsa
1 can cream of chicken soup
1/4 cup diced onion
1 (8 oz) can chili beans, drained
6 (12-inch) flour tortillas, cut into strips
6 chicken breast halves, cooked and shredded
4 cups shredded cheddar cheese

Preheat oven to 350 degrees. In a large bowl, mix sour cream, salsa, cream of
chicken soup, onion and chili beans. Layer the bottom of a 13x9-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 for 20 to 30 minutes, or until golden and bubbly.