Santa Fe Chicken OAMC
Ready In: 45 mins
Serves: 6
Ingredients
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 9 ounces frozen fully cooked diced chicken
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 (24 ounce) jar salsa
- 1 cup taco sauce
- 8 corn tortillas
- 1 cup sour cream
- 2 cups shredded colby-monterey jack cheese
Directions
- In a saucepan, cook onion and garlic in olive oil until tender.
- Stir in frozen chicken, black beans and salsa.
- If freezing, cool onion and garlic mixture before adding frozen chicken.
- In 2 quart glass baking dish, pour taco sauce onto bottom.
- Lay four corn tortillas over sauce. Top with half of chicken mixture. Spoon on half of sour cream. Sprinkle with half of cheese.
- Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil.
- You can wrap the casserole well and freeze up to 3 months or cook now.
- If cooking now, bake at 350 degrees for 25-35 minutes until bubbly. Uncover and bake 5-10 minutes longer until cheese is melted.
- If frozen, thaw casserole overnight in refrigerator, then bake covered at 350 degrees for 35-45 minutes until bubbly; uncover and bake 5-10 minutes longer until cheese melts.
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