Ingredients:

• 4 cups cooked, shredded chicken

• 8 corn tortillas, cut into 1/2-inch pieces

• 2 (4 oz each) cans chopped chilies

• 2 cups sour cream

• 1 (15.5oz) can black beans, drained and rinsed

• 1 cup shredded salsa jack, Pepper Jack, or Cheddar Cheese

• ½ cup chicken broth

• ¼ cup chopped green onions

• ¼ cup chopped red pepper

• 2 Tablespoons yellow cornmeal

• 1 tsp paprika or chili powder
   

Preparation:

1. Heat oven to 375°. Coat a 9-inch baking dish with cooking spray and dust with cornmeal.

2. In a large bowl, stir together ingredients. Spoon into prepared dish; press firmly. Sprinkle top with paprika.

3. Bake at 375° for 38 to 45 minutes, or until hot and slightly browned. Let cool 5 minutes.

4. 10 to 12 servings.