Chicken Tortilla Stack

2 Tim.4:

1 I charge you in the presence of God and of Christ Jesus, who is to judge the living and the dead, and by his appearing and his kingdom:

2 preach the word; be ready in season and out of season; reprove, rebuke, and exhort, with complete patience and teaching.

3 For the time is coming when people will not endure sound teaching, but having itching ears they will accumulate for themselves teachers to suit their own passions,

4 and will turn away from listening to the truth and wander off into myths.

5 As for you, always be sober-minded, endure suffering, do the work of an evangelist, fulfill your ministry.

1/2 stick of Cream Cheese, softened

2 T taco seasoning 

2 T cream

3 c  shredded rotisserie chicken

1/2 can black beans, rinsed

1/4 c salsa

1/2 c onions, diced

2 T fresh cilantro

1 can enchilada sauce

3  medium size flour tortillas 

3/4 -1 c cheddar Cheese

HEAT oven to 375ºF.

Mix softened cream cheese, taco seasoning and cream until blended. Combine next 5 ingredients in large bowl. Add half the cream cheese mixture; mix lightly.

Spray round casserole with non-stick spray.

Spread a thin layer of enchilada sauce in bottom of casserole pan.

Place a tortilla in casserole pan.

Spread 1/3 of the chicken mixture onto tortilla, 1/3 of the cheese, add another tortilla, a little sauce then the chicken mixture, then 1/3 of the cheese. Repeat. Top with remaining cream cheese mixture and shredded cheese; cover.

Bake 25 min. or until heated through, uncovering for the last 5 min.

To serve, add a spoonful of avocado crema. 

Recipe on this blog under sauces.