8 small flour tortillas 3-4 chicken breast, cooked and shredded (see tip here) 1/2 sweet onion (see tip here) 1 can Rotel (diced tomatoes and green chilies) 1 sm can diced green chilies (I puree these for the kids) 1 tsp cumin 1/2 tsp chili powder 1/4 tsp pepper 1/2 tsp garlic 1/2 tsp sugar 1/2 tsp garlic salt 1 C frozen corn 1 Can black beans juice from 1/2 lime 1/4 C water (as needed) 1/4 or less chopped cilantro (to taste for garnish) 3 C monterrey jack cheese - grated
Combine cooked chicken, onions, Rotel, green chilies and spices into a pan and saute. Let simmer until slightly bubbly. Then add corn, black beans and water if necessary to obtain a ever so slightly soupy consistency.
Lightly grease baking dish. Layer 2-3 tortillas on the bottom, cutting one in half if necessary to relatively cover the bottom of your pan. Scoop 1/2 chicken mixture on top of tortillas then with 1/2 monterrey jack cheese. REPEAT (tortillas, chicken mixture and cheese. Then with a pizza cutter slice 2 tortillas into little triangles, place on top of casserole and garnish with fresh cilantro. Serve with guacamole and sour cream or ranch dressing.
Preheat oven 350, bake 20 minutes covered and approx 20-30 more minutes uncovered.