Burrito Casserole

Burritos are pretty much anything wrapped up in a tortilla, and casserole is well pretty much anything put in a baking dish and baked. One day a few weeks ago I decided to combine the two, and well, the results were delicious.
What You'll Need...
6 Medium Flour Tortillas
8 Small to Medium Boneless Skinless Chicken Breasts
1 1/2 Cups Baked Beans
4 Cornbread muffins (Can be replaced by 1 1/2 Cups rice.)
4 Medium Mushrooms (Sliced)
1 1/2 Cups Corn
1 Bell Pepper (Diced)
1/2 Medium Onion (Diced)
2 Medium Tomatoes (Diced)
1 1/2 - 2 Cups Grated Cheese (Your favorite kind)
Garnish:
Your Favorite Salsa
Shredded Lettuce
Sour Cream
Start out by cooking the chicken breasts (and the rice if you're using rice) and allowing them to cool enough so that you can work with it. While the chicken is cooking chop and combine the corn, tomatoes, onions, and peppers.
When the chicken is at a temperature that you can work with cut it into thin slices, but make sure that they are also bite-size in length.
In a greased 9 x 13 baking dish place two tortillas. Follow the tortillas with layers of half of the beans, chicken, vegetables included the mushrooms, crumbled cornbread or rice, and 1/3 of the cheese in that order.
      

On top of the layer of cheese place two more tortillas and repeat the above layers.      

Place the remaining two tortillas and the last 1/3 of the cheese on the very top. Cover with foil and bake at 350 for 45 minutes. Remove the foil and allow to bake for an additional 15 minutes.
After removing the casserole from the oven allow it to rest for at least 5 minutes.     

Once a portion is plated top with lettuce, salsa, and sour cream. Enjoy!