Chickeladas

Chickeladas
adapted by Chris

Ingredients:
2 cans cream of chicken soup
4 oz cream cheese
1/2 cup ranch
1/2 can black beans
1/2 can olives
lots of garlic powder
onion powder
black or chili pepper
montreal steak or mesquite seasoning
oregano or italian seasoning
tortillas (corn for individual enchiladas or flour for casserole, lasagna style)
1 large chicken breast, cooked and shredded or cubed
       or 1 costco can of chicken
2 cups of cooked rice

Directions:
Preheat oven to 350.  
Enchilada style: Mix all ingredients and fill corn tortillas.  Leave them open like a taco and stack side by side across 9x13 pan.  Bake 20 minutes, or until warm.
Casserole/Lasagne style: Mix all ingredients and layer mix and tortillas in a 9x13 pan.  Bake 20 minutes or until warm.