Chicken Tostada Casserole

By jab120638

Ingredients

• 1 pound chicken, diced
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1/2 cup red bell pepper, chopped
• 2 (14-ounce) cans enchilada sauce
• 1 (10-ounce) package frozen corn, thawed
• 1/2 cup pitted black olives, drained and sliced
• 1 (15-ounce) can refried beans
• 2 cups shredded Cheddar cheese or Mexican cheese blend
• 6 6-inch corn tortillas, cut into quarters
• 1 green onion, sliced (garnish)
• 1 tablespoon tomato, chopped (garnish)

Details

Servings 1
Adapted from allfreecasserolerecipes.com

Preparation

Step 1

Instructions

Preheat oven to 350 degrees F.

In a large bowl, combine chicken, 1 can of the enchilada sauce, onion, garlic, red bell pepper, corn and olives. Stir to coat and combine. If chicken was leftover and in the refrigerator, heat mixture in the microwave for a couple of minutes to take the chill off the meat.

In a 9 x 9 inch baking dish, layer as follows:
1/2 of remaining can of enchilada sauce, 1/2 of the tortilla pieces, 1/2 of the meat mixture, 1/2 of the refried beans, and 1/2 of the cheese. Repeat the layers again.

Bake for 30 to 40 minutes. Dish will be bubbly and cheese melted. Remove from oven and garnish with sliced green onions and chopped tomatoes.