ENCHILADA CASSEROLE

3 cups cooked chicken, shredded or chopped
12 corn tortillas (1 package)
1 can black beans
1 jar Chunky Salsa (approx 2 cups)
1 cup sour cream
1 cup chopped tomatoes
1 cup Fancy Mexican Blend shredded cheese (or more if you like cheesy casseroles)
1/4 cup chopped cilantro

1. Preheat oven to 350 degrees. Lightly grease a 9"x13" pan.
2.Mix salsa and sour cream. Spread a few spoonfuls in the bottom of thebaking pan. Make the first layer by taking 4 tortillas and placing inthe pan, overlapping and/or trimming the tortillas as necessary. Topwith 1 cup chicken, 1/3 can beans, and 1/3 of the salsa mixture. Create two more layers in that order: tortillas, chicken, beans, andsalsa mixture. (Note: I didn't use cheese in the layers, but you couldof course do this for a cheesier casserole.)
3. Spread tomatoes evenly on top. Sprinkle with shredded cheese.
4. Bake for 30-40 minutes or until bubbling hot.
5. Remove from heat and sprinkle cilantro on top.