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Mexican Chicken Casserole

1 generous cup of sour cream
2 (10.5 oz.) cans low fat cream of chicken soup
1 clove garlic, crushed
2 tsp. cumin
1/2 tsp. pepper
1 cup salsa

2 (4 oz.) cans chopped green chilies
½ cup chopped onion
1 or 2 (15 oz.) cans black beans, rinsed and drained
4 cups shredded chicken or pork
2 to 4 cups shredded low fat Monterey Jack, Cheddar Jack, or Mexican cheese blend
18 medium corn tortillas

Spray lasagna pan (10 X 15 pyrex dish) with Pam. Heat oven to 350°F

Mix soup, sour cream and spices and spread a spoonful on the bottom of the dish.
Now add meat, chilies, onions, and beans to the soup mixture. Mix.
Arrange 6 tortillas in bottom of pan overlapping pieces to cover surface.
Top with 1/3 of chicken mixture. Sprinkle with 1/3 of the Cheese.
Repeat two more times. Bake till bubbly and cheese melted, about 1 hour @ 350°F.
Let stand 5 min. Serve with salsa and sour cream on the side.

Notes:
~ 2 lb. boneless skinless chicken breasts equals 4 cups. Pork is awesome, and so is leftover turkey and the cold rotisserie chicken from yesterday that's on sale in the Deli!
~ I add a little broth from the meat if I have it . . . 1/2 cup.
~ Make it "lite", chicken breast, fat free sour cream, low fat soup and cheeses.
~ Make ahead! If it's been made ahead and chilled, bake - covered with foil- for 1 hour. Uncover and bake for 30 minutes more, until cheese is lightly browned and bubbly.
~ Add shredded lettuce, black olives, fresh tomatoes and guacamole' for a real treat!
~ Use 4 cans of chilies, or only 12 tortillas (two layers), only one can of beans or none, you get it. Variations make it to suite your family's tastes and the size of the crowd.

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