Super Yummy Casserole

Here it is:

Santa Fe Chicken Casserole

Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients:
1 onion, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
9 oz. pkg. frozen fully cooked diced chicken (I used a 10 ox can of chicken in water)
2 (15 oz.) cans black beans, drained and rinsed
24 oz. jar thick and chunky salsa
1 cup taco sauce
8 corn tortillas
1 cup sour cream
2 cups shredded Colby jack cheese (I used the Mexican shredded cheese)
Preparation:In medium microwave safe bowl, cook onion and garlic in olive oil on HIGH for 2-3 minutes until tender.(I am a saute person so I sauteed the onion and garlic on the stove top.) Stir in frozen chicken, black beans and salsa. (If freezing, cool onion and garlic mixture before adding frozen chicken.)
In 2 quart glass baking dish (I used a square one), pour taco sauce. Lay four corn tortillas over sauce. Top with half of chicken mixture. Spoon on half of sour cream in small dollops. Sprinkle with half of cheese. Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil. At this point, you can wrap the casserole well and freeze up to 3 months.
Bake at 350 degrees for 25-35 minutes until bubbly. Uncover and bake 5-10 minutes longer until cheese is melted. If frozen, thaw casserole overnight in refrigerator, then bake covered at 350 degrees for 35-45 minutes until bubbly; uncover and bake 5-10 minutes longer until cheese melts. Serves 6 (This served 5 adults and 3 kids plus some had seconds and thirds AND we still had one serving leftover for C's lunch the next day!)