4 chicken breasts, cooked and chopped |
8 ounces white beans or 8 ounces black beans or 8 ounces kidney beans or 8 ounces black soybeans (whatever your favorite canned bean is) |
1 (16 ounce) container sour cream |
1 (10 ounce) can rotel tomatoes or 1 cup of your favorite salsa |
1 (4 ounce) can chopped mild green chilies |
1 (10 3/4 ounce) can cream of chicken soup (optional) |
1/2 cup chopped onion |
2 cups grated monterey jack cheese |
1 teaspoon garlic powder |
2 teaspoons chili powder (and additional cayenne, to taste) |
1 teaspoon cumin |
2 cups grated cheddar cheese |
6 12-inch flour tortillas, cut into strips |
1 (10 ounce) can enchilada sauce (you can use non-condensed tomato soup, in a pinch, but enchilada sauce is much better) |
1 cup additional monterey jack cheese |
