Santa Fe Chicken Casserole

1 onion, chopped
3 cloves garlic, minced
1 Tbsp. Olive oil
9 oz. package fully cooked chicken, or leftover chicken, diced
15 oz. can of black beans, drained and rinsed
1 small can of corn, drained
24 oz. jar of thick and chunky salsa
1 cup taco sauce
8 corn tortillas
1 cup sour cream
2 cups shredded CoJack cheese

Prep Time:  15 minutes
Cook Time:  45 minutes
Easy to double or triple recipe for several frozen entrees

If cooking one now:  preheat oven to 350*.
1.  Saute onion and garlic in olive oil, until tender.
2.  Turn off the stove and add the chicken, beans, corn and salsa.
3.  In a 2 quart glass baking dish, pour in the taco sauce to cover the bottom.
4.  Lay 4 corn tortillas over the sauce.
5.  Top with 1/2 of the chicken mixture.
6.  Drop by spoonfuls, half of the sour cream on top of the chicken mixture and sprinkle half of the shredded cheese over this.
7.  Top with the remaining corn tortillas, chicken mixture, sour cream and shredded cheese in the same way as above.
8.  Cover with foil.

To cook now:  Bake for 35 - 40 minutes, until bubbly.  Uncover and bake 5 - 10 minutes longer.

To Freeze:  Wrap casserole well and freeze up to 3 months.
To cook from freezer:  thaw overnight in refrigerator, then bake 35 - 40 minutes, uncover and bake an additional 5 - 10 minutes. 

Serves:  6