chicken enchilada casserole

six corn tortillas, torn into sixths
4 oz cream cheese (whipped if available)
sour cream
rich chicken stock (or condensed cream of chicken and mushroom soup)
chopped green and white onion
chopped green pepper
cumin
chili powder
can of diced chili peppers
cooked shredded chopped chicken
can of black beans
cooked rice (brown, yellow, or white)
cheese (i used pimento cheese and boursin, or use shredded mexican varieties)
chopped black olives
corn
parsley or cilantro
salsa
avocado

Mix together cream cheese with stock and sour cream or soup. sautee some of the onion and all of the green pepper in olive oil and mix that into sauce mixture, and flavor with salt, pepper, cumin and chili powder. put a small amount in the bottom of a casserole dish, top with half of the tortillas, layer with half of beans mixed with salt,pepper, corn and cumin, then rice mixed with olives, then chicken, repeat layering, ending with cheese. bake 30 min at 350. If all ingredients aren't available, use what you have. serve with salsa and sliced avocado. I made salsa with two peaches, one large tomato, half a habanero and diced onion seasoned with chili pepper, salt and pepper.