Mexican Tortilla Casserole

Name: Mexican Tortilla Casserole
Prep time: 30 min
Cook time: 50 min
Yield: 12
Ingredients: 2 tablespoons olive oil; 2 cups diced fresh tomatoes (about 3 to 5); 1 onion, diced; 3 cloves garlic, minced; 4 teaspoons chili powder; 2 teaspoons paprika; 2 teaspoons ground cumin; 1 large boneless, skinless chicken breast (about 12 ounces), cut into bite-size pieces; Kosher salt; 1 15 -ounce can pinto beans, drained and rinsed; 1 15 -ounce can kidney beans, drained and rinsed; 1 16 -ounce jar salsa verde; 10 large (burrito-size) flour tortillas or 12 small flour or corn tortillas; 2 cups cooked rice (from 2/3 cup dry); 1 11 -ounce can corn kernels, drained; 1 pound grated cheddar-jack cheese; 1 1/2 cups red enchilada sauce; Sour cream and cilantro, for serving

Mexican Tortilla Casserole was pinched from <a href="http://www.foodnetwork.com/recipes/ree-drummond/mexican-tortilla-casserole.html" target="_blank">www.foodnetwork.com.</a>

"Get this all-star, easy-to-follow Mexican Tortilla Casserole recipe from Ree Drummond..."

INGREDIENTS

•

2 tablespoons olive oil

•

2 cups diced fresh tomatoes (about 3 to 5)

•

1 onion, diced

•

3 cloves garlic, minced

•

4 teaspoons chili powder

•

2 teaspoons paprika

•

2 teaspoons ground cumin

•

1 large boneless, skinless chicken breast (about 12 ounces), cut into bite-size pieces

•

Kosher salt

•

1 15 -ounce can pinto beans, drained and rinsed

•

1 15 -ounce can kidney beans, drained and rinsed

•

1 16 -ounce jar salsa verde

•

10 large (burrito-size) flour tortillas or 12 small flour or corn tortillas

•

2 cups cooked rice (from 2/3 cup dry)

•

1 11 -ounce can corn kernels, drained

•

1 pound grated cheddar-jack cheese

•

1 1/2 cups red enchilada sauce

•

Sour cream and cilantro, for serving

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes