Green Chile Chicken Tortilla Casserole

By SD296

Ingredients

• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 1 tablespoon finely chopped garlic
• 1 can cream of chicken soup
• 1 can green chile enchilada sauce
• 1/2 cup milk or heavy cream
• 1 can (4.5 oz) chopped green chiles
• 1/2 cup fresh salsa
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon salt
• 18 (6-inch) yellow corn tortillas
• 3 cups shredded cooked chicken
• 1 can black beans, drained and rinsed
• 2 cups shredded Mexican cheese blend

Details

Preparation time 30mins
Cooking time 90mins
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350 degrees. Spray 13x9-inch baking dish with cooking spray.

In medium skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Reduce heat to medium-low; stir in condensed soup, enchilada sauce, cream, chiles, salsa, chili powder, cumin and salt. Cook 2 to 3 minutes, stirring occasionally, until heated through.

Spread 1 cup sauce mixture in bottom of baking dish. Arrange 6 tortillas on top of sauce mixture. Top with 1 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup sauce. Repeat another layer of 6 tortillas, 1 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup sauce. Top with remaining 6 tortillas, 1 cup chicken, 1/2 cup beans, 1 cup sauce and 1 cup cheese.

Bake 35 to 40 minutes or until hot and bubbly on edges. Let stand 20 minutes before serving.