Mexican Chicken Casserole

6 Servings
chicken
mexican
chicken mexican

1 pound cken
1.5 cups r cream
1 can ck beans rinsed and drain
1 can chopped green les drained
1 cup Monterey Jack cheese divided
1 teaspoon in
0.25 teaspoon per
6 corn tillas
1 salsa

Place chicken in a saucepan with enough water to cover. Bring to a boil then simmer 20 minutes. Set aside to cool. Preheat oven to 325. Prepare an 8x8 or 9x9 pan (a little cooking spray will do nicely.) Shred the chicken. Mix in the beans, chiles, 1/2 cup of the cheese, the cumin and pepper. Slice each tortilla into 3 strips. Layer half the tortillas in the pan. Pour half the filling on top. Create a second layer of tortillas. Pour the rest of the filling in. Top with 1/2 cup cheese. P6. Bake 30 minutes. Cheese should melt and be lightly browned. Let stand 5 minutes to set. Serve with salsa.


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