Nacho Chicken Casserole

I am a little OCD when it comes to my kitchen....it is like my office and I do not like it to be dirty and it is very well organized. I keep all boxed or bagged food in air tight plastic containers. Yes, I know they should be in glass to avoid any cancer sipping toxins to get in my food, but plastic is what I have so plastic is what I use. There is always an abundant amount of broken chips in the bottom of the chip container. Naturally I set out to create recipes to utilize the chips, and get my money's worth from every bag. Last night I created a yummy dinner with my broken chips. Hope you enjoy too!

Nacho Chicken Casserole
Serves 4-6

2-3 Chicken Breast-medium-large dice
1/4 Cup Onion
2 Garlic Cloves
1 Can Black Beans-drained
2 Medium Red Potatoes-small diced
1 Can Diced Tomatoes-drain almost all liquid
1/4 tsp Cayenne Pepper
2 tsp Cumin
1 Tbsp Chili Powder
1/2 tsp Paprika
1 tsp Salt
3 Cups Broken Tortilla Chips
1 Can Red Enchilada Sauce
Cheddar Cheese-optional

Preheat oven to 350. Heat a little oil in saute pan on medium heat and add garlic and onion. Cook until aromatic, then add chicken and potatoes. Cook chicken for 5-10 minutes and then add black beans and diced tomatoes. Stir together and add in all spices. Cover and simmer for 15-20 minutes or until potatoes are soft. Put 1 1/2 cups of broken chips in the bottom of an 8" square pyrex dish. Pour chicken mixture over chips, (add cheddar at this point if you wish) top with the remaining chips and pour enchilada sauce over the top layer of chips. Bake in the oven for 10 minutes. Remove and garnish the way you like to eat your nachos!

Optional Garnishes: Shredded Lettuce, Diced Tomato, Diced Onion, Sour Cream, Cheese, Jalapeno, Avocado, Black Olives