Southwest Chicken Tortilla Casserole

 Just started throwing stuff around and found some yumminess!  Still having issues with bloggers new format, so only finished pic, no process pics.

2 lbs chicken breast, seasoned, cooked and shredded *

1 can black beans, drained and rinsed

1 cup frozen corn

7 oz can green chilies

1 jalapeno, seeded and diced

1/2-1 cup diced tomatoes

1 red bell pepper, seeded and diced

3 green onions, diced

1/4 cup chopped cilantro

1/2 tsp cumin

1/2 tsp pepper

salt to taste

1-2 tsp lime juice

8 oz chive and onion cream cheese

3/4 cup sour cream

10 burrito size flour tortillas, quartered

2 cups shredded sharp cheddar mixed with 1 cup shredded pepper jack

1/4- 1/2 cup salsa

* I instant potted my chicken with cumin, garlic powder and a touch of smoked paprika, then shredded it up. You can season and cook it any way you like 

In a bowl mix sour cream and cream cheese, set aside

In another bowl mix beans, corn, chilies, jalapeno, red pepper, tomatoes and seasonings. 

Toss together with lime juice, add chicken and the sour cream mixture and mix well.

Spray a 9 x 13 baking dish with cooking spray.

Place a layer of  approx 1/4 of the tortillas wedges, on top spread 1/3 of the chicken mixture and  approx 1/4 of the cheeses. Repeat the layers 2 more times, on the last layer of tortillas spread the little bit of salsa and sprinkle with the last bit of cheese. Sprinkle with a little more cilantro and green onion.

Spray a sheet of foil with cooking spray and cover the pan, spray side down. 

Bake in 350 degree oven for 45 minutes, uncover and bake 15-20 minutes more until heated through.

Loosely recover with foil and allow to set for 15 minute before slicing