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Mexican Tortilla Casserole




Source of Recipe


Internet


List of Ingredients




3 large flour tortillas
20 oz. seasoned shredded chicken (cooked - Old El Paso is one brand)
1 can Rotel diced Mexican tomatoes
1 15-oz. can Pinto beans
1/2 can Kuners Picante beans
1 small can enchilada sauce (hot or mild)
1-1/2 cups of shredded Mexican cheese divided



Recipe



Grease a 9-inch square Pyrex casserole dish. Spread on tortilla on the bottom and up the sides. Spread half of the meat in the bottom of the dish. Next layer on half of the Rotel tomatoes, the Southwestern beans and half a cup of cheese. Now place the next tortilla on top. Press down to take out some of the air in between the layers. Spread the second half of the meat, the other beans, the other half of the tomatoes and another half cup of grated cheese. Finally, place the third tortilla on top. Press down as before and this time take the edges of the tortilla and fold them inside the edge of the pan sort of like you would a pie crust. Just slide them down the inside edge. Top with the enchilada sauce and the last half cup of cheese.

Bake 30 minutes at 350 degrees,

Let sit 10 minutes before cutting.