Crunch Fiesta Chicken Casserole

1 lb. shredded chicken
1 can cream of mushroom soup
1/2 c. sour cream
1/2 c. salsa
1  small can chopped green chilis
2 c. pepper jack cheese
2 c. tortilla strips or crumbled chips

Combine first 5 ingredients with 1 c. cheese.  Put into an 8 x 8 sprayed pan and cover with other cup of cheese and chips.  Bake for 20 minutes at 425 degrees. 

Can be served with additional sour cream, grenn onions, or avacado slices.

This recipe is very easy and really tasty.

Black Bean Burritos

1 Tbsp. Cumin
1 tsp. garlic salt
1 tsp. paprika
1/2 tsp. red pepper
3-4 boneless, skinless chicken breasts, cubed
2 Tbsp. Vegetable Oil
1 can black beans, rinsed and drained
1 can kernel corn, drained
2 cans Rotel
1 cup instant brown rice
1/2 cup fresh cilantro, chopped
1 cup cheddar cheese
Tortillas

Combine cumin, garlic, paprika, and red pepper.  Add cubed chicken and half of the seasoning blend to a Ziploc bag.  Shake to coat.  Cook chicken in vegetable oil until no longer pink.  Combine beans, corn, Rotel, and reserved seasoning blend.  Add to chicken and bring to a boil.  Add rice.  Cover and cook until rice is tender.  May need to add water.  Top with cheese and cilantro.  Serve with Tortillas.