CHicken Enchilada Casserole

2 pounds skinless, boneless chicken breast halves - cooked and diced
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can enchilada sauce
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (4 ounce) can diced green chiles
1 onion, chopped
1 pinch garlic powder
1 teaspoon chili powder
16 ounces reduced fat fiesta blend shredded cheese
6 (6 inch) corn tortillas
1 15oz can black beans

Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a 5 quart pot combine the chicken, black beans, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, and chili powder . Heat over medium high until the ingredients are mixed together well.
3.In a 9x13 inch baking dish, layer the mixture and the tortillas then cheese like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!

Number of Servings: 8

Recipe submitted by SparkPeople user KMMILLER01.