Chicken Enchilada Casserole

When we were newly weds I carefully collected recipes to add to my little plastic file box. I clipped this Chicken Enchilada Casserole recipe from the label of a Campbell's cream of chicken soup can. It was good but it wasn't anything amazing, but for some reason I still held onto it. Over the years I have tweaked it, changed it, and improved it. There's not much left of the original recipe (not even the soup) but it has morphed into something absolutely delicious. I took a plate over to Grandma Judy tonight since we always share what we're making, and she came over not once, but twice, to tell me how much she loved it. I think you'll like it too.

10 6-inch corn or flour tortillas
2 chicken breasts, cooked and shredded
1 medium onion, chopped fine
1 jalapeno, seeded and chopped fine (optional)
1 Tbs canola oil
½ tsp salt
3 medium cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
3 teaspoons sugar
2 (8-oz) cans tomato sauce
1/2 cup water
½ cup salsa
½ cup sour cream
1 C frozen corn
1 can black beans
2 cups shredded Monterey jack cheese
Toppings: shredded lettuce, diced tomatoes, diced avacados, sliced olives and sour cream

 Preheat oven to 350. Heat oil over med-high and sautee onion and jalapeno until soft. Add salt, garlic, chili powder, cumin and sugar. Continue cooking and stirring for a few more minutes. Add tomato sauce and water, stirring until heated through. Pour into a large bowl and stir in shredded chicken, salsa, sour cream, corn, black beans and 1 cup shredded cheese. Cut tortillas into triangles (like cutting a pizza) and mix into the bowl. Pour into baking dish and top with remaining 1 cup cheese and cover. Bake for 25 minutes then remove cover and bake an additional 10-15 min or until cheese is lightly brown and bubbly. Garnish each serving with desired toppings