Texas Ranch Casserole

This is a delicious Tex-Mex treat that is easy, and packed with flavor. It also freezes well if you want to save it for later.

• Ready In: 53 mins
• Serves: 6-8

Ingredients

• 4  cups  chopped  cooked chicken
• 1 (10 3/4ounce) can  cream of mushroom soup
• 1 (10 3/4ounce) can  cream of chicken soup
• 1 (15 1/4ounce) can whole kernel corn, drained
• 1 (10 ounce) can rotel, undrained
• 1 (15 ounce) can black beans, drained
• 4  ounces cream cheese, softened
• 1  teaspoon chili powder
• 1⁄4 teaspoon garlic powder
• 12 (6 inch)  corn tortillas, cut into strips
• 3 -4  cups  shredded monterey jack cheese
• 1  large tomatoes, chopped
• 1⁄2 cup sour cream
• 1⁄4 cup  chopped fresh cilantro

Directions

1. Combine first 10 ingredients in a large bowl, stir well.
2. Place half of tortilla strips in a lightly greased 9x13 baking dish.
3. Top with half the chicken mixture, then sprinkle with half the cheese.
4. Repeat layers.
5. Bake uncovered at 350 for 40-45 minutes.
6. Serve with chopped tomato, sour cream, and cilantro.