Scattered Chicken Tortilla Casserole!

We love Mexican food in our house, but sometimes I just don't feel like assembling a dozen tacos or burritos! That's why I decided to try this easier way! It tastes just as good but is so much quicker to make and less messy to eat!
 I made this in a chicken version, but this would be just as delicious if you used ground beef! My inspiration for this meal came from a recipe I found on Better Homes and Gardens. Check out their version also!



Scattered Chicken Tortilla Casserole

INGREDIENTS:
3 chicken cutlets, cut into very small bite sized pieces
2 Tbls. olive oil
1 Tbls. taco seasoning, I used my own spice blend for this.
1 tsp. salt
16 oz. sour cream, I used fat free
1 cup chicken broth
10 oz. can petite diced tomatoes, drained well
4 rings of jarred jalapenos, minced
12 small corn tortillas, stacked and cut into thin strips
1 can refried beans
2 cups shredded cheddar cheese
fresh chopped parsley garnish, optional

DIRECTIONS:
Preheat oven to 350 degrees F.
In a medium sized bowl combine sour cream, chicken broth,
drained diced tomatoes and minced jalapeno rings. Mix well and set aside.
Heat olive oil in a large oven safe skillet over med/hi heat.
Saute chicken pieces with the taco seasoning and salt
 until chicken is cooked, stirring often.
Remove chicken from skillet and remove skillet from heat.
Layer 1/3 of the tortilla strips in the bottom on the skillet.
Then add 1/3 of the cooked chicken evenly on top.
Pour 1/3 of the sour cream mixture over the chicken and dollop
the top of that with 1/3 can of refried bean, spacing the dollops evenly over the entire area.
Do this 2 more times but end with the sour cream mixture on top.
Bake on center rack uncovered for 30 minutes. Then sprinkle with the cheddar cheese and bake uncovered again for about 10 minutes to melt the cheese.
Sprinkle with fresh chopped parsley if desired.
Serve warm.
Serves 4 as a main dish or add a side salad to serve 6.