Chicken Tortilla Casserole

*This recipe makes 2 9x13 dishes. If you want less, cut the recipe in half.

1 1/2 c. rice, cooked (white or brown)
3-4 chicken breast, cooked, and chopped
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
2 green onions, sliced
2 c. salsa (I use medium spice)
8 large tortillas, your choice
4 oz. can chopped green chilies, drained
2 t. cumin
1/2 t. chili powder
1/4 t. salt
1/8 t. pepper
5 oz. shredded Monterey Jack cheese

In large bowl, combine chicken, rice, corn, beans, onion, chilies, cumin, chili powder, salt, pepper, 3/4 c. cheese, and 1 c. salsa. Heat oven to 375 degrees. Coat 9x13 dish with cooking spray. Place tortillas in single layer in dish. Spoon 1/2 c. mixture down center of each tortilla. Fold up sides to overlap on top. Spoon remaining salsa on top. Sprinkle with remaining cheese. Cover with foil and bake 15 minutes. Increase oven to 425 degrees. Uncover, Bake 10 more minutes. Makes 8 (2, 9x13 dishes)

**unbaked filled tortillas may be frozen, thaw before cooking

***or you can just freeze remaining filling and thaw out to use another time

****tastes great served with Sangria :) (If you can find the frozen concentrate white grape juice now)