Chicken Enchilada Casserole

I picked up this recipe online and only made one change - I used black beans instead of "chili beans". You'd think this would be a no brainer - all the ingredients sound amazing, why wouldn't this be amazing? Well...look at it! It looks like vomit! Why on earth would the recipe tell you to mix a jar of salsa into a sour cream mixture? It made my filling pink! WOOF! Also, the raw onions didn't sit right with me either. The recipe should have made you saute them first. Ugh - fail. Crystal B. - when you finally get around to making this AVOID this recipe. You're welcome.


Ingredients


1 (16 ounce) container sour cream 1 (16 ounce) jar salsa 1 (10.75 ounce) can condensed cream of chicken soup 1/4 cup diced onion 1 (8 ounce) can chili beans, drained 6 (12 inch) flour tortillas, cut into strips 6 skinless, boneless chicken breast halves - cooked and shredded 4 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.

Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.

Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes.