Chicken & Black Bean Bake

In a Dutch oven heat the oil over medium heat. Add the onion, garlic, chili powder, cumin and oregano and saute for about 5 minutes. Stir in the corn meal and mix well. Continue cooking for about 2 more minutes. Slowly add the broth, tomato sauce and drained tomatoes. Bring the mixture to a boil, reduce the heat and simmer for about 10 minutes.

Add the shredded chicken, corn, black beans and pepper. Simmer for about 30 minutes until thickened, stirring frequently.

Grease a 9 x 13 inch casserole dish. Line the baking dish with 1/2 of the bag of tortilla chips. Make sure they cover the bottom. Lightly press down on them to crush lightly. Spoon the chicken mixture over the tortilla chips. Lightly crush the remaining tortilla chips and place on top of the casserole. Top with cheese.

Bake at 350 degrees F covered for 25 minutes, uncover and bake about 15 more minutes until bubbly. Top with sour cream if desired.