Chicken and Black Bean Casserole

By Bettye

Ingredients

• 3 large roasted chicken breast halves
• 3 T. corn oil
• 3 c. chopped onion
• 1 c. chopped green bell pepper
• 3 cloves garlic, minced
• 3 t. ground cumin
• 1 1/2 c. canned diced tomatoes with green chiles
• 1 1/2 c. salsa of choice
• 4-5 dashes hot sauce
• 3 15 oz. cans black beans, rinsed and drained
• 3 c. grated Monterey Jack cheese
• 2 c. grated sharp cheddar cheese
• 2 dozen corn tortillas, white or yellow

Details

Servings 12

Preparation

Step 1

Remove chicken meat from bones and coarsely chop or shred. Set aside.

Place corn oil in large skillet over medium heat. Add onion, green bell pepper and garlic. Saute until tender. Add cumin and stir to incorporate. Add tomatoes with green chiles, salsa, hot sauce and black beans. Simmer 3-5 minutes. Remove from heat and set aside. In mixing bowl combine Monterey Jack and cheddar cheeses. Set aside.

Preheat oven to 350 degrees. Spoon approximately 1/5 of the bean mixture into a 9x13 inch depp-sided baking pan. Cover with 6 tortillas. Springle with 1 cup cheese mixture. Sprinkle with 1/3 of the chicken. Spoon 1/5 bean mixture over chicken. Top with 6 tortillas. Continue to layer, ending with bean mixture and cheese (don't worry about amount of liquid). Bake in oven 20-25 minutes or until bubbly and heated through. Cut in squares and serve.