1 to 1 1/2 pounds H-E-B Chicken Fajita Breasts or Thighs
12 corn tortillas
1 can (16 oz.) black beans
1 can (4 1/2 oz.) chopped green chiles
1 cup frozen corn kernels
1 jar (12 oz.) World Art Foods Mexican Garlic & Cumin Sauce
12 ozs. (3 cups) shredded Colby Jack cheese
Heat (or cook) chicken according to package directions. Cut into bite-size pieces.
Meanwhile, cut or tear tortillas into 1-inch pieces. Rinse and drain black beans. Combine beans, green chilies and frozen corn in a medium bowl.
Heat oven to 350°F. Spray a 7 x 11-inch baking dish with non-stick spray. Spread 1/2 cup sauce and one-third of chicken over bottom of baking dish. Layer half of the tortillas over chicken. Spread half of the bean mixture over tortillas. Sprinkle with 1 cup cheese.
Repeat step 4 to make one more complete layer (1/2 cup sauce, one-third of chicken, all remaining tortillas, all remaining bean mixture and 1-cup cheese).
Place remaining chicken and pour remaining sauce over top of casserole; sprinkle with remaining 1-cup cheese. Bake 30 minutes or until cheese melts and casserole is hot and bubbly. Let stand 5 minutes and serve while hot.
No Nutritional Information Available