Triple-Decker Tortilla

I was board one day, and when I'm board I like to search for fun and different recipes. When I came across this one, I had never seen anything like it before. It sounded fun to make. So I got to work. I did change a bunch and came up with a fun, different, and very delicious take on a tortilla. Hope you like it, we sure did!

Triple Decker Tortilla

Ingredients

1 or 2 boneless skinless chicken breasts, diced

1/2 cup water

1 teaspoon cumin powder

1/2 teaspoon Chile powder

1 teaspoon onion powder

1/4 teaspoon better than bullion

1/2 teaspoon minced garlic

1 can kidney beans, drained

1 can black beans, drained, and rinsed

1 can corn, drained

1 cup salsa

1 package 6 ounce corn tortillas

1/2 cup shredded Monterrey jack or Cheddar cheese

Directions

Preheat oven to 450*F. Lightly coat two or three 9 inch pie plates with non stick cooking spray. In a small bowl combine water, cumin, Chile powder, onion powder, better than bullion, and minced garlic. Place diced chicken in medium skillet on medium low heat. Pour mixture over chicken, cover and cook for 10 minutes or until chicken is cooked through and no longer pink inside. While chicken is cooking mash the beans. In a separate skillet cook and stir the beans over medium heat for 2 minutes.

To assemble: Spoon a small amount of salsa into the bottom of the pie plate. Layer in order, 1 tortilla, enough of the warm beans to cover the tortilla with some of the corn, another tortilla, then cooked chicken, some of the cheese and a little more salsa, another tortilla, more beans and corn, another tortilla, then salsa and some chicken. Top with cheese. Spray the underside of tinfoil with non stick cooking spray and then cover triple decker tortilla. Use same assembly method for two more triple decker tortillas. Bake for 12 minutes. Remove tinfoil and bake another 3 minutes more. Top with your favorite toppings. Some suggestions might be, avocado, cilantro, sour cream, lettuce, and Enjoy!