Chicken Enchilada Casserole

1 can chicken (or you can boil and shred/dice some)
1 can cream of chicken soup
1 cup sour cream
1 small can green chilies
fresh cilantro to taste
1-2 tsp garlic powder/salt to taste

Mix above ingredients in a bowl. No need to heat through. Our family loves cilantro, so we use a lot, but it is optional, and you could use dried or completely leave it out if you prefer.

1 can black beans, drained and rinsed
1/3 cup salsa
1/2 small can tomato sauce

Mix above three ingredients in separate bowl. You don't want the bean mixture really soupy- just moistened through.

6 tortillas, cut into bite size squares
3-4 cups grated cheese

Take a knife or your pizza roller and cut all the tortilla into bite size pieces. You need about 2 tortilla per layer, so you might choose to cut them 2 at a time.

Lightly spray a 9 x 11 baking dish. Spread a thin layer of chicken/soup mixture on the bottom to prevent sticking and burning. Layer two cut up tortillas over this. Follow layering pattern below.

From the bottom, layer in this manner:

Chicken/Soup mixture
Tortilla Bites
Chicken/Soup Mixture
Cheese
Tortilla Bites
Bean/Salsa Mixture (use all of it)
Cheese
Tortilla Bites
Chicken/Soup
Cheese

Bake at 350 degrees for 20-25 minutes.

Serve with salad or rice.

I have also sprayed my crock pot insert and layered this casserole inside and heated through, 3-4 hours. It works fine, too...