Prep 15 mins
Cook 30 mins
This is a quick and very easy casserole the is loaded with flavor. My best friend Julie gave me the recipe. I like to make it the day before and then heat it up because the flavors seem to get better. You can lower the fat by using baked tortilla chips and low fat cheese if you like.
- 1 1⁄2 cups crushed tortilla chips
- 1 lb shredded cooked chicken (I go the easy route and get a rotisserie chicken from Sam's or Costco)
- 2 (15 1/2 ounce) cans black beans, drained
- 1 (15 1/2 ounce) can corn, drained
- 1 (8 ounce) can tomato sauce
- 1 cup prepared salsa
- 1 cup chopped red onion
- 1 green pepper, cut into 1/4 in dice
- 1⁄4 cup chopped cilantro
- 1 tablespoon minced garlic
- salt and pepper
- 12 ounces shredded Mexican blend cheese
- chopped tomato
- sour cream
- chopped cilantro
- Preheat oven to 350 degrees.
- Grease a 13 X 9 inch casserole dish, then sprinkle the crushed chips on the bottom.
- Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic and salt and pepper in a bowl.
- Place half the mixture evenly in the baking dish.
- Sprinkle half the cheese over the mixture.
- Cover with the remaining half of the chicken and bean mixture and sprinkle the rest of the cheese on top.
- Bake for 30 minutes.
- Let stand for 5 minutes before serving.
- Serve the garnishes in bowls on the side.
Love it! My husband wanted to know where I found such a great recipe and had thirds. I substituted pork tenderloin for the chicken-- I much prefer the pork and it is a slight calorie savings over chicken. I just cooked in the microwave and then shredded it. I bought my green pepper, onion, and tomato chopped and this helped cut down on prep and clean up. I don't like spicy food, so I used mild salsa, but my husband added some stuff to his like more onions and was thinking of adding a spicier salsa with his chips.
This is a simple yet tasty recipe. We made this using mild salsa and the kids 3&7 really liked it. I think I would prefer medium salsa for a little more kick but you can always add that once it is on the plate. Warm tortillias really round out the dish. Definately a keeper