Chicken, Black Bean, and Tortilla Casserole

"My sister made this and gave me the recipe to post."
 
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photo by Olive photo by Olive
photo by Olive
photo by Olive photo by Olive
Ready In:
1hr 25mins
Ingredients:
19
Serves:
6
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ingredients

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directions

  • 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.
  • Add in tomatoes, salsa, cumin, salt, pepper, and oregano; stir to mix.
  • Stir in beans and chicken.
  • Preheat oven to 350°.
  • In a lightly oiled 4-quart casserole spread 1/3 of the bean-chicken mixture over the bottom.
  • Top with 4 tortillas and sprinkle with 1 cup cheese.
  • Add another 1/3 of the bean-chicken mixture and 1 cup cheese.
  • Top with 4 tortillas and 1 cup cheese.
  • Add remaining bean-chicken mixture; cover and bake about 40 minutes, until bubbly.
  • Uncover and sprinkle with remaining cheese; cook 10 minutes; let stand 5 minutes before serving.

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Reviews

  1. I made this tonight and really enjoyed it! it was easy and delicious. I used 1 cup of salsa, taco seasoning instead of the other spices and added 1 can of corn. I also only used 2 cups of shredded mexican cheese, but will add more next time since dh likes things really cheesy.
     
  2. Easy and yummy. I like that it has a lot of healthy ingredients. Going to try to freeze it for another night. Thanks!
     
  3. Very good. I just added more spice.
     
  4. This recipe was easy and delicious! I used a whole rotisserie chicken and some home canned corn salsa, with one small can of green chilies. My husband and I loved it. Will make it again for our kids and grandchildren. Thanks!
     
  5. Fabulous base recipe. I loved the clean flavor and NO enchilada sauce! I halved the recipe and adapted it for New Mexico flavors (pinto beans for black beans, a can of green chiles for green bell pepper, Rotel tomatoes w/green chiles for regular and Mexican blend cheese). I also layered it slightly differently: before adding chicken and beans to sauce, I put a little layer of sauce on the bottom of the 2 qt. casserole. Subsequent layers: 2 1/2 tortillas, 1/3 mixture, 1/2 C cheese (3 layers). Definitely a dollop of sour cream on top when serving! It was perfect!
     
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Tweaks

  1. Didn't use oregano...
     
  2. Delicious casserole!! I made 2 changes to suit our taste. I added a 4 ounce can of chopped green chilies because after looking at the ingredients, I thought it needed a bit of heat. I also used Mexican blend cheese instead of the Monterey Jack. We really liked this casserole and will be having it again! Thanks for posting this recipe!
     
  3. I made this tonight and really enjoyed it! it was easy and delicious. I used 1 cup of salsa, taco seasoning instead of the other spices and added 1 can of corn. I also only used 2 cups of shredded mexican cheese, but will add more next time since dh likes things really cheesy.
     

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