Santa Fe Chicken OAMC

Submitted by bmcnichol

"This is a great casserole that freezes and reheats well."

 

• Ready In: 45mins
• Ingredients: 10
• 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

1. In a saucepan, cook onion and garlic in olive oil until tender.
2. Stir in frozen chicken, black beans and salsa.
3. If freezing, cool onion and garlic mixture before adding frozen chicken.
4. In 2 quart glass baking dish, pour taco sauce onto bottom.
5. Lay four corn tortillas over sauce. Top with half of chicken mixture. Spoon on half of sour cream. Sprinkle with half of cheese.
6. Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil.
7. You can wrap the casserole well and freeze up to 3 months or cook now.
8. If cooking now, bake at 350 degrees for 25-35 minutes until bubbly. Uncover and bake 5-10 minutes longer until cheese is melted.
9. 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.

Reviews

[JustGina410]

This was really tasty! I didn't get to the freezer with it this time, but will next time. The only problem I had was the consistency of the corn tortillas. They seemed to almost disappear in the liquid. But the flavor was yum! Next time I will either use flour tortillas or a double layer of the corn ones. But definately a keeper! Thanks!.....Gina :)

 

[Rottmom]

I made this for a OAMC session and froze it. I just took it out (2 months have passed) and heated it up last night. The flavors were good, but I did not care for the way the tortillas got mushy. Next time I might try flour instead of corn tortillas, or leave them out altogether. Overall, good recipe!

 

[IngridH]

This was a really good meal. Easy to make, and a tasty blend of flavors. I used dried black beans that I had soaked and cooked, and medium cheddar cheese. Next time I think I'll uses pinto beans, as I prefer them to black beans. I also added a little salt, cumin and chili powder to up the flavor. My only issue was that this called for a 2 quart dish, which in my cupboard is an 8x8, not a 9x13. The dish was so full that the cooking time was nearly doubled in order to get the whole casserole heated through. Otherwise, great dish, and one I'll make again.

 

[ladyveg]

What a great way to stretch out 9 oz. of chicken into a 13X9 casserole! You could leave the chicken out as well and not miss it. This was a delicious and easy recipe. Thank you for submitting it!

 

[Acerast]

My family enjoyed this. I used leftover chicken and mild salsa. We ate it the same day so we'll have to try it again and see how it tastes from the freezer. It is just the type of dish to have in the freezer to make DH happy. Thanks bmcnichol!