I have had several versions of this recipe over the years. Each has been loved and devoured but this is our favorite rendition. I think you could substitute brands if necessary, but I’m going to list a couple items which I think are the best. I’m sure it was originally made with enchilada sauce, but my substitution of Amy’s tomato soup here makes this very kid-friendly.
1 can Amy organic tomato soup
1 bag shredded cheddar cheese
1 8z block of cream cheese
1 pkg carving board chicken (or appx 2 cups cooked chicken)
1 small can diced green chilies
1 cup corn
1 cup black beans
*sour cream & avocado for garnish
Melt cream cheese until soft in a medium sized microwavable bowl. Cut chicken into small pieces, and stir into cream cheese. Add it chilies, corn & beans.
Grease the bottom of a glass pie plate and lay 1 tortilla in the base. Scoop approximately 1/4 of the chicken mixture on & spread, then top with a portion of the tomato soup, and sprinkle with a portion of the cheese. Add the next tortilla & continue to layer in this order. Finish with a little soup over the top & a layer of cheese to melt. Cover with foil and bake at 350 degrees for 25-30 minutes.