Chicken Tortilla Casserole Recipe

By dublinburro

Ingredients

• This easy chicken tortilla casserole recipe is the equivalent of a Tex Mex lasagna - tortillas are stacked with layers of zesty rice, beans and chicken, salsa and melted Monterey Jack cheese. It's a dinner-in-a-dish that the whole family will love.
• Lime Spiced Chicken
• 6 boneless, skinless chicken breast halves, thinly sliced
• 2 limes, juiced
• 2 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp dried oregano
• Rice and Bean Filling
• 2 cups cooked white rice
• 2 cups canned black beans, rinsed and drained
• 1/2 cup canned chopped green chilies
• 1 large red bell pepper, diced
• 1 tbsp fresh lime juice
• 1 tsp ground cumin
• 2 cups tomato sauce
• 2 cups salsa
• 1 tsp ground cumin
• 1 tsp chili powder
• 12 (6-inch) tortillas
• 2 cups shredded Monterey Jack or cheddar cheese, divided in half
• 1 cup sour cream, divided in half

Details

Servings 8
Adapted from bitememore.com

Preparation

Step 1

Preheat oven to 375°F. Coat a 13x9-inch baking dish with non- stick cooking spray.

In a large bowl, combine sliced chicken breast, juice of 2 limes, cumin, chili powder and oregano.

Coat a large skillet with non-stick cooking spray. Over medium heat, sauté chicken until cooked through, about 6-8 minutes. Transfer to a medium bowl and stir in cooked rice, black beans, green chili peppers, red bell peppers, lime juice and cumin. Stir well to combine.

In a separate bowl, combine tomato sauce, salsa, cumin and chili powder.

To assemble the casserole, spread 1 cup of tomato sauce mixture on the bottom of the prepared baking dish. Place 6 tortillas over the sauce, overlapping if necessary. Spoon another cup of sauce over tortillas, followed by 1/2 of the chicken mixture, 1 cup of cheese and 1/2 cup of sour cream. Arrange another layer of tortillas, then 1 cup of sauce, remaining chicken, remaining cheese and sour cream. Top with remaining sauce. Cover with foil and bake 30-35 minutes.

Directions

Preheat oven to 375°F. Coat a 13x9-inch baking dish with non- stick cooking spray.

In a large bowl, combine sliced chicken breast, juice of 2 limes, cumin, chili powder and oregano.

Coat a large skillet with non-stick cooking spray. Over medium heat, sauté chicken until cooked through, about 6-8 minutes. Transfer to a medium bowl and stir in cooked rice, black beans, green chili peppers, red bell peppers, lime juice and cumin. Stir well to combine.

In a separate bowl, combine tomato sauce, salsa, cumin and chili powder.

To assemble the casserole, spread 1 cup of tomato sauce mixture on the bottom of the prepared baking dish. Place 6 tortillas over the sauce, overlapping if necessary. Spoon another cup of sauce over tortillas, followed by 1/2 of the chicken mixture, 1 cup of cheese and 1/2 cup of sour cream. Arrange another layer of tortillas, then 1 cup of sauce, remaining chicken, remaining cheese and sour cream. Top with remaining sauce. Cover with foil and bake 30-35 minutes.