Prep 30 mins
Cook 55 mins
My sister made this and gave me the recipe to post.
- 14.79 ml vegetable oil
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 411.06 g can tomatoes, including juice, slightly pureed
- 118.29 ml prepared salsa
- 4.92 ml ground cumin
- 3.69 ml salt (to taste)
- fresh ground black pepper
- 2.46 ml dried oregano
- 2 (850.48 g) can black beans, drained and rinsed
- 473.18-709.77 ml cubed cooked chicken breasts
- 8 corn tortillas
- 946.36 ml grated monterey jack cheese
- plain nonfat yogurt
- sour cream
- avocado, slices
- sliced green onion
- chopped black olives
- 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.
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!
Made this for lunch after church. I used a can of fire roasted Mexican blend tomatoes (with green chilies and onion), and a mixture of cheddar and pepper jack cheese. I actually liked the flavor of the filling better before I added the chicken, and will probably leave it out next time; adding an extra can of black beans in its place. I also added a small can of sliced olives with jalapenos to the top layer of the bean & chicken mixture as I knew it would be a kid pleaser. I think I will try actual tortilla chips in this recipe next time and see how that works. It was nice to sit down to a Sunday meal that everyone enjoyed. Thanks for sharing your recipe.
Really yummy and easy. I didn't have enough cheese so I added 1/4 cut up cream cheese and poured some half and half over the top layer.