Wednesday, March 16, 2011

Mexican Chicken Casserole

This is not an exciting, groundbreaking, or especially interesting recipe.  I do realize that.  But it tastes good, and it is easy to put together, and easy to cook after work.  Those are my reasons for sharing it.  I hope you appreciate this practicality as much as I do!

This mixture of chicken, beans, corn and other good stuff would also be good inside tortillas as burritos.  That's what I'm doing with it next time!  Maybe add a little rice with cilantro, too...

Mexican Chicken Casserole
4 small (fajita size) flour or corn tortillas
2 cups cooked, seasoned chicken
1/2 cup chopped onion (any color)
1 can black beans, drained and rinsed
1 cup corn (canned or frozen)
1 cup chopped cilantro
1 1/2 cups chunky salsa (approx)
1 1/2 cups shredded colby jack cheese
1/2 cup sour cream (approx)

In a 7x11" 2-quart baking dish, spread about 1/2 cup of salsa to cover the bottom of the dish.  Tear two of the tortillas and place on the salsa.  Spread half the sour cream on top of the tortillas.  Mix the chicken, onion, black beans, corn, cilantro, and 1 cup of salsa.    Spread half this mixture on top of the tortillas.  Sprinkle with half the cheese.  Repeat layers again.

Cover with foil and bake at 350 for 35 minutes.  Remove foil and bake for 5-10 minutes longer, until cheese is melted and dish is bubbling.

Serves 4.

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