Chicken Enchilada Casserole

An easy to make enchilada casserole. My family liked this, and my husband used the leftovers to make a tasty burrito filling.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 4 -5  boneless skinless chicken breasts (cooked and shredded or cubed)
• 1 (15 ounce)  light red kidney beans
• 2 (11 ounce) cans whole kernel corn, drained
• 1 (19 ounce) can  medium  enchilada sauce
• 1 (13 2/3ounce) can diced tomatoes
• 1  cup salsa, of choice
• 1  cup  shredded cheddar cheese
• 1  cup  shredded monterey jack cheese
•  tortilla chips (I used 'Mission' brand cilantro & lime flavor)
• 1 (1 1/4ounce) packet  taco seasoning
• 2  teaspoons garlic powder
• 1  teaspoon onion powder

Directions

1. Preheat oven to 350.
2. In a bowl, combine all ingredients except the cheese & tortilla chips. Stir until well-mixed.
3. Crumble the tortilla chips and use them to thoroughly cover the bottom of a 9x13 baking pan.
4. Spread the chicken mixture across the chips.
5. Sprinkle with the shredded cheeses.
6. Bake approximately 30-45 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
7. Serve with Spanish Rice, Refried Beans, and additional chips if desired.