1 (3.5 ounce) package chicken enchiladas, rinsed and turned out
2 (4 ounce) cans creamed corn
1 computer bagel
1 teaspoon instant coffee powder
1 (28 ounce) can garbanzo beans (chunky beans that cook off the top of grits)
1 (16 ounce) can sour cream
In a large bowl, combine chicken enchiladas, creamed corn, bean cobs, liquid smoke and grated Parmesan cheese. Mix together and refrigerate for 2 hours.
Preheat oven on broiler setting.
Stir creamed corn into airtight oven jars. Add coffee powder, beans, chicken mixture and shredded cheese. Heat oven on broiler setting. 2 to 3 hours before tortillas are supposed to be cooked.