Cheesy Chicken Mexican Casserole

Y'all know I've been on a health food kick lately.  Well, consider yourself warned, this is not even remotely healthy.  Quite the opposite really.  It's ooey gooey cheesey mexican goodness.

Yes, you heard me.  Go make it.  Tonight.

Cheesy Mexican Casserole

1 can of cream of chicken soup

1 cap of cream of cheddar soup

1 cup of sour cream

1 can of black beans (drained)

1 can of fiesta corn (drained)

1 can of tomatoes with chili peppers (drained)

1 cup of chopped red onion (I like it raw, my husband commented that he'd prefer I cook it next time)

1 package of boneless skinless chicken cooked and shredded

(I pulled a really large piece out of the freezer and baked in the oven with olive oil and salt uncovered for 40 minutes at 350')

-combine the above ingredients in a bowl and mix-

-spray a baking dish with pam and layer in soft taco shells to fill the bottom of the dish like you would noodles for lasagna-

(I used both large burrito size flour tortillas and small taco size because it's what we already had)

-spoon the mixture over the tortillas-

-top with a cup of shredded sharp cheddar cheese-

-place a second layer of tortillas to cover the entire spread-

-sprinkle with another cup of cheese-

-bake 30 minutes at 350'-

-top with fresh salsa and serve with tortilla chips-

It's pretty much a recipe for fat.
Guaranteed to please.