Tortilla Chicken Casserole

A delicious casserole fashioned off of the great flavors and ingredients you'd find in a chicken tortilla. One of my favorites!

Photo by Gretchen T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 8

    multigrain flour tortillas

  • 3

    cups chicken, chopped

  • 1

    tablespoon olive oil

  • 1

    cup onion, chopped

  • 1

    cup red pepper, chopped

  • 19

    ounces black beans

  • 14

    ounces 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 cilantro, finely chopped

Directions

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.

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