Beans and Chicken Tortilla Casserole

Crystal ~


A delicious and easy casserole. You can add more or less cheese to suit your taste. Also, the small corn tortillas work nicely instead of the larger just need to add more. The leftovers taste great the next day too!

☆☆☆☆☆ 0 votes
15 Min
40 Min


1 large yellow onion, chopped
1 small bell pepper, any color, chopped
2 garlic cloves, minced
1 (4 ounce) can diced green chilies or jalapenos
1 (14.5 ounce) can diced tomatoes, undrained
1/2 cup prepared salsa
½ teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can red beans, rinsed and drained
3 cups cubed cooked chicken
8 corn tortillas
3 cups shredded mexican cheese blend, divided


1Preheat oven to 350 degrees.
2In a large skillet cook the onion, garlic and bell pepper in olive oil until tender. Stir in the UNdrained tomatoes, green chilies, salsa, cumin, salt, oregano, and pepper. Add beans and chicken; heat through.
3In a 13x9 baking dish coated with oil, Add a third of the chicken mixture. Top that with 4 corn tortillas, another third of the chicken mixture, and 1 cup cheese. Continuing layering ending with remaining chicken mixture on top.
4Cover with foil and bake for 30 minutes or until bubbly. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 5 minutes or so before serving. Serve with additional salsa, sour cream, green onion, olives, etc.

About Beans and Chicken Tortilla Casserole

Course/Dish: Casseroles
Main Ingredient: Beans/Legumes
Regional Style: American