Chicken, Black Bean, and Tortilla Casserole

(from saymyname’s recipe box)

Source: Sister

Serves 6 people

Categories: Casserole, Chicken, Main Dish, Tex-Mex

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large yellow onion, chopped
  • 1/2 green bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 (14 1/2 ounce) can tomatoes, including juice, slightly pureed
  • 1/2 cup prepared salsa
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt (to taste)
  • fresh ground black pepper
  • 1/2 teaspoon dried oregano
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 2 -3 cups cubed cooked chicken breasts
  • 8 corn tortillas
  • 4 cups grated monterey jack cheese
  • Toppings:
  • plain nonfat yogurt
  • sour cream
  • avocado, slices
  • sliced green onion
  • chopped black olives

Directions

  1. In a big skillet, warm the oil over medium heat; add in onion, green pepper, and garlic; saute about 5 minutes, until vegetables are soft.

  2. Add in tomatoes, salsa, cumin, salt, pepper, and oregano; stir to mix.

  3. Stir in beans and chicken.

  4. Preheat oven to 350°.

  5. In a lightly oiled 4-quart casserole spread 1/3 of the bean-chicken mixture over the bottom.

  6. Top with 4 tortillas and sprinkle with 1 cup cheese.

  7. Add another 1/3 of the bean-chicken mixture and 1 cup cheese.

  8. Top with 4 tortillas and 1 cup cheese.

  9. Add remaining bean-chicken mixture; cover and bake about 40 minutes, until bubbly.

  10. Uncover and sprinkle with remaining cheese; cook 10 minutes; let stand 5 minutes before serving.

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