Tortilla Chicken Casserole

By á-2703

Alternating layers of tortillas, chicken, veggies, and oozing with melted Monterey Jack and Cheddar cheese... fantastic - and super easy!

Ingredients

• 8 multigrain flour tortillas
• 3 cups chopped chicken
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped red pepper
• 19 ounce black beans
• 14 ounce canned corn
• 1 teaspoon chili powder
• 3 cups salsa
• 1 1/2 cups sour cream
• 1 1/2 cup jalapeno monterey jack cheese, shredded
• 1 1/2 cup cheddar cheese, shredded
• 1 tablespoons finely chopped cilantro

Details

Servings 12
Adapted from fbcdn-sphotos-c-a.akamaihd.net

Preparation

Step 1

Preheat oven to 350 degrees fahrenheit. Spray a casserole dish large enough to fit tortillas. Heat olive oil in sautéing pan; sauté onion and red pepper for 5 minutes, until softened. Mix in chili powder, remove from heat, stir in black beans and corn.

In a medium bowl, mix salsa and sour cream. Layer tortilla, salsa mixture, chicken, tortilla, vegetables, cheeses. Repeat 4 times, or until you reach the top of the casserole.

NOTE: Stop layering once you reach the top of your casserole dish and top with cheese.

Cover and bake for 25 minutes. Uncover and bake 10-15 minutes longer or until cheese is bubbly and browning. Let stand for 10 minutes before serving. Sprinkle with chopped cilantro and cut into 12 pie shaped wedges.