Tortilla Chicken Casserole
Makes 12 servings
Ingredients:
8 multigrain flour tortillas
3 cups chopped chicken
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red pepper
19oz black beans
14oz canned corn
1 tsp chili powder
3 cups salsa
1 1/2 cups sour cream
1 1/2 cup jalapeno monterey jack cheese, shredded
1 1/2 cup cheddar cheese, shredded
1 tablespoons finely chopped
cilantro
Directions: Preheat oven to 350.
Spray a casserole dish large enough to fit tortillas. Heat olive oil in
sautéing pan; sauté onion and red pepper for 5 minutes, until softened. Mix in
chili powder, remove from heat, stir in black beans
and corn. In a medium bowl, mix salsa and sour cream. Layer tortilla, salsa
mixture, chicken, tortilla, vegetables, cheeses.
Repeat 4 times, or until you reach the top of the casserole. *NOTE: Stop
layering once you reach the top of your casserole dish and top with cheese* Cover
and bake for 25 minutes. Uncover and bake 10-15 minutes longer or until cheese
is bubbly and browning. Let stand for 10 minutes before serving. Sprinkle with
chopped cilantro and cut into 12 pie shaped wedges...
Dale Cockrell O'Dell shared Vonda Kitchel's photo.