Chicken Enchilada Casserole

This was an impromptu meal put together upon realizing that I didn't have enough tortillas to make enchiladas - AFTER I had already mixed up the filling. It came out super yummy, so I'm going to share. :-)

Ingredients:

1 Tbsp butter/margarine

1 box Rice-a-Roni Mexican or Spanish rice

1 can (14 oz, I think) of refried beans

1 small can (10 oz, I think) of Old El Paso green chili enchilada sauce

1 pkg (8 oz) cream cheese

1 can (4-7oz) chopped green chilies

1 to 1.5 lbs of chicken, cut into bite size pieces

tortillas

tortilla chips

shredded cheese

1. Preheat oven to 350*

2. Prepare Rice-a-Roni according to package directions.

3. While the rice is simmering, cook the chicken in a skillet. Once it's done cooking, add the cream cheese and green chilies and stir and cook until all is combined and warm.

4. Spray the bottom of a casserole dish with cooking spray. Spoon a very thin layer of enchilada sauce in the dish. Place a layer of tortillas in the bottom. The number of tortillas will depend on the size of the dish and the tortillas; my dish was about 8x12 and my tortillas were fajita-size - I used two.

5. Spoon all of chicken mixture into casserole dish. Pour the remaining enchilada sauce evenly over chicken. Sprinkle with shredded cheese. Add another layer of tortillas.

6. Spread refried beans into casserole dish. I found this to be easier if I picked up each tortilla and spread it on the tortilla, then used a spoon to fill in any gaps where the tortillas didn't cover.

7. Spread rice on top of beans.

8. Crush enough tortilla chips to cover top of casserole, then spread on top. Sprinkle shredded cheese on top of chips. Bake for about 15 minutes.

*I actually used leftover rice and beans, so if you find a full box of rice or a full can of beans is too much for you, use half instead and save the rest for another meal.