Wednesday, August 21, 2013
Tortilla Chicken Casserole
Makes 12 servings
8 multigrain flour tortillas
3 cups chopped chicken
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red pepper
19oz (590g) black beans
14oz (440g) canned corn
1 tsp chili powder
3 cups salsa ( a spicy sauce of tomatoes, onions, and hot peppers) (or your choice)
1 1/2 cups sour cream
1 1/2 cup jalapeno monterey jack cheese, shredded (or your choice of a good melting cheese)
1 1/2 cup cheddar cheese, shredded
1 tablespoons finely chopped cilantro
Preheat oven to 350F/180C.
Spray a casserole dish large enough to fit tortillas.
Heat olive oil in sautéing pan; sauté onion and red pepper for 5 minutes, until softened.
Mix in chili powder, remove from heat, stir in black beans and corn.
In a medium bowl, mix salsa and sour cream.
Layer tortilla, salsa mixture, chicken, tortilla, vegetables, cheeses.
Repeat 4 times, or until you reach the top of the casserole.
*NOTE: Stop layering once you reach the top of your casserole dish and top with cheese* Cover and bake for 25 minutes.
Uncover and bake 10-15 minutes longer or until cheese is bubbly and browning.
Let stand for 10 minutes before serving.
Sprinkle with chopped cilantro and cut into 12 pie shaped wedges.