This is an April Original. It was an after pregnancy flavor craving.
Frozen Chicken Breasts (I used about 10 Chicken breast tenders, enough to cover the chips)
2 cans cream of Chicken Soup
1 can Black Beans
1 can corn
1 cup sour Cream
2 cups Monterrey Jack cheese, divided
1 8oz can of diced green chilies
Preheat Oven to 375, spray 9x13 pan with Pam
Cover bottom of pan with tortilla chips, then mush slightly. Place Chicken over chips.
In a bowl combine 1 cup of cheese (or more if you like) and remaining ingredients.
Cook for 45 minutes, the place another layer of chips topped with remaining cheese. You can even broil it for a minute or two to brown up the cheese. Serve with extra tortilla chips if desired.