Chicken Enchilada Casserole

Ingredients

• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar salsa
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 (8 ounce) can chili beans, drained
• 0.25 cup diced onion
• 6 (12 inch) flour tortillas, cut into strips
• 6 skinless, boneless chicken breast halves – cooked and shredded
• 4 cups shredded Cheddar cheese

Steps

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Mix sour cream, salsa, condensed soup, chili beans, and onion in a large bowl.
3. Layer the bottom of a 9×13-inch baking dish with 1/3 of the tortilla strips. Top with 1/3 of the chicken, 1/3 of the sour cream mixture, and 1/3 of the Cheddar cheese. Repeat layering with remaining ingredients.
4. Bake in the preheated oven until golden and bubbly, 20 to 30 minutes. Let stand about 10 minutes.