1 package flour tortilla shells
1 package Campbell’s Slow Cooker Mexican Red Chile Taco sauce***
1 1/2 pounds cooked, shredded chicken breast
1 package cream cheese, softened
1 package frozen corn, thawed
1 can diced tomatoes, drained well (I used home-canned grape tomatoes)
1 can black beans, rinsed and drained (I found a use for my home-canned black beans!)
Shredded cheddar cheese, divided
Sour cream, guacamole, chopped onions for garnish, optional

Combine the cooked chicken, cream cheese, diced tomatoes, black beans and corn in a large bowl. Mix until well combined.

Grease a 9 x 13-inch pan. Place one layer of the flour tortillas on the bottom of the baking pan. Layer half the chicken mixture on top of the tortillas. Sprinkle some cheddar cheese on top of the meat mixture. Repeat layers. Pour the Campbell’s sauce over everything. Top with remaining cheddar cheese. Cover with foil.

Bake casserole in a 350 degrees Fahrenheit oven for about 40 minutes. Uncover casserole and bake an additional 10 minutes, or until the cheese is melted and bubbly.

Serve with sour cream, guacamole, chopped onions if desired.

***If your family loves spicy food, you’ll love Campbell’s Slow Cooker Mexican Red Chile Taco sauce. My family said it was too spicy and asked that I remake this with my homemade mole sauce, which isn’t so spicy. They did like the casserole overall, though – so fair warning to those of you who like a milder taco dish 🙂