Chicken Tortilla Casserole

This recipe was in the Costco Connection magazine. Came together really quickly made a ton - so would be great for a crowd! I omitted the jalepenos -sorry --not sorry!

 The above picture is pre baking without cheese added.

1 onion, diced Butter or olive oil for sautéing

1 rotisserie chicken, skin and bones removed, and meat torn into bite-size pieces (about 4 cups)

2 (10.5-oz) cans cream of chicken soup, undiluted

1 (10-oz) can diced tomatoes and chiles

4 jalapeños, diced, without seeds

1 (7-oz) can diced green chiles

1 cup Kirkland Signature Organic Chicken Broth

1 (15-oz) can black beans, rinsed

1 cup frozen corn

1 tsp chili powder

6 (10-inch) flour tortillas, torn or cut into 1-inch pieces

1 cup shredded cheddar

Preheat oven to 350 F.

In a stockpot or Dutch oven, sauté onion in butter or olive oil over medium heat for about 3 minutes or until onion starts to soften. Add all remaining ingredients except the cheese. Stirring occasionally, heat mixture until hot and bubbly.

Pour ingredients into 1 very large baking dish or 2 smaller ones sprayed with Kirkland Signature™ cooking spray. Bake for 20 minutes, then top with shredded cheddar and cook 5 more minutes. Remove from oven, let cool for 5 minutes and serve. Makes 6 servings.