Enchilada Casserole

This is a layered dish that uses leftover cooked chicken, pork roast or you can use ground beef.

2 c cooked meat (chicken chunks, pork chunks, ground beef)
1 c prepared salsa
1 large can enchilada sauce (use your spice level)
10 corn tortillas cut into pizza wedges (you can also use broken tortilla chips)
cooking spray
1 small can diced tomatoes, drained
1 can goya black bean soup
1 can corn drained (or the equivilent frozen)
1 cup grated cheddar or monteray jack cheese

spray the inside of a cassarole dish with cooking spray
put about 1/4 cup of the enchilada sauce in the bottom of the dish. Layer half of the tortilla pieces in the bottom, sprinkle half the meat, corn, black bean soup, salsa, diced tomatoes and then add half the remaining enchilada sauce. Repeat the layers starting with the tortillas. Top with the cheese. Bake at 350 for 30-40 minutes until everything is bubbling away.

Serve on a bed of lettuce with a dollop of sour cream or southwestern ranch dip.