Tortilla Chicken Casserole

Ed Mayfield

By
@manofpans

As a lover of all food Mexican, just could not pass this recipe up, which I found while perusing the net. Tweaked it a bit and find it quite satisfying and an easy way to feed a lot of people. I used left-over rotiserie chicken.


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Rating:

Comments:

Serves:

8

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

6
whole wheat flour tortillas
3 c
cooked chicken in bite-size pieces
1 Tbsp
olive oil
1 c
chopped onion
1 c
chopped green pepper
1 can(s)
black beans, drained
1 can(s)
yellow corn, drained
1 tsp
chili powder
3 c
salsa(i used mild, but suit yourself)
1 can(s)
chopped green chillies (4oz)
3 c
sharp cheddar cheese
1 1/2 c
sour cream
1 Tbsp
chopped, fresh cilantro
1 small
can chopped black olives

Directions Step-By-Step

1
Pre-heat oven to 350 degrees. Spray a large casserole dish with oil.
2
Saute the onions and green pepper in olive oil until softened. Mix in chili powder and remove from heat. Add the beans, corn, chopped green chilies and mix well.
3
In another bowl, mix sour cream and salsa.
4
In casserole dish layer in this order, ending with cheese. Tortilla (tear to fit, if necessary), salsa mixture, chicken, tortilla, vegetables, cheese. Top final cheese with chopped black olives.
5
Cover and bake for 30 minutes. Uncover and bake an additional 10 minutes until cheese is bubbly. Sprinkle top with cilantro. Let stand 5 minutes, slice, serve and enjoy.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy