Chicken Taco Casserole

12 corn tortillas

2 cans cream of chicken soup

1 1/2 cups sour cream

1 can Ro-tel, drained

1 can black beans, rinsed and drained

1 packet taco seasoning

3 cup cooked, chopped chicken (half of a rotisserie chicken)

2 cups Mexican blend cheese


Preheat oven to 350.  Lightly grease a 9x13-inch pan.  


In a large bowl, combine the chicken soup, sour cream, Ro-Tel, black beans, taco seasoning and chicken.  Set aside.


Tear 6 corn tortillas and put them in the bottom of the pan.  Spread half of the chicken mixture over the tortillas.  Top with 1 cup of cheese.  Repeat layers.  


Bake 30 minutes, until bubbly and cheese is starting to brown.


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