tortilla chicken casserole

★★★★★ 1
a recipe by
Ed Mayfield
Winston Salem, NC

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.

★★★★★ 1
serves 8
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For tortilla chicken casserole

  • 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
    black beans, drained
  • 1 can
    yellow corn, drained
  • 1 tsp
    chili powder
  • 3 c
    salsa(i used mild, but suit yourself)
  • 1 can
    chopped green chillies (4oz)
  • 3 c
    sharp cheddar cheese
  • 1 1/2 c
    sour cream
  • 1 Tbsp
    chopped, fresh cilantro
  • 1 sm
    can chopped black olives

How To Make tortilla chicken casserole

  • 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.
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