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Ingredients
- Cheese Sauce:
- 2 lbs chicken boneless skinless breast
- 1 small can green chilis
- 2 tablespoons olive oil (more if needed)
- 1 can corn
- 1 can black beans
- Barilla pasta sheets
- 12 oz cheddar cheese shredded
- Salt, pepper and garlic
- 1 loaf velveta cheese
- 1 1/2 can rotel (reserve 1/2 can rotel)
- 1/2 cup milk
- 1/2 cup sour cream
Preparation
Step 1
Dust chicken breast with salt, pepper and garlic. Heat olive oil in pan and add chicken. Cool and either shred or dice. Add chilis and put to the side.
Make rotel with velveta, 1 1/2 cans rotel, sour cream and milk. It should be a little thinner than normal cheese dip.
Rinse can of black beans and drain corn.
In a greased 9x12 pan, put remaining one half can rotel in bottom of dish.
Layer in this order: Barilla pasta sheets, 1 1/2 ladle cheese sauce, Chicken, half can corn and half of the black beans, repeat once more. Top with pasta sheets. Top pasta sheets with cheese sauce. Cover with cheddar cheese.
Bake at 350 for 30-45 minutes or until cheese starts to brown.