Creamy Chicken Tortilla Casserole

Heat the oil in a skillet over medium heat. Season the chicken breast with salt and pepper and cook in the pan until browned on both sides and cooked through. Remove the chicken from the pan and allow to cool to room temperature. Using a fork and knife, shred or cut the chicken into small pieces.

Preheat the oven to 375ºF.

Combine sour cream, salsa, onion, cream of chicken soup and chilli beans. Layer the bottom of a 9×9 inch glass baking dish with 1/4 of the tortilla strips. Top with 1/3 of the chicken, 1/3 of the sour cream mixture and then 1/4 of the cheese. Repeat the layers with remaining ingredients, ending with a few tortilla strips on top. Reserve the final 1/4 of cheese to sprinkle over the top near the end of baking. (The layers of ingredients will likely reach the very top of the baking dish.)

Cover the top of the baking dish with foil and bake at 375ºF for 45 minutes. Uncover the dish and sprinkle the remaining cheese over the top. Continue baking until the cheese is melted and the ingredients are bubbling, 5–10 minutes more. Serve immediately.