Black Bean Chicken Casserole |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 10 |
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âThis casserole never fails to receive compliments whenever I serve it,â writes Tracy Kimzey of Blacksburg, Virginia. âThe ingredients come together so nicely to give it a unique wonderful flavor. It's one of our favorites.â Ingredients:
1 large onion, chopped |
1 small green pepper, chopped |
1 tablespoon canola oil |
2 garlic cloves, minced |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/2 cup salsa |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
2 cans (15 ounces each) black beans, rinsed and drained |
3 cups cubed cooked chicken breast |
8 corn tortillas (6 inches) |
1-1/2 cups (6 ounces) shredded reduced-fat monterey jack or mexican cheese blend, divided |
fat-free sour cream, chopped green onions and sliced ripe olives, optional |
Directions:
1. In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, salsa, cumin, salt, oregano and pepper. Add beans and chicken; heat through.
2. Spread a third of the mixture into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with four tortillas, a third of the chicken mixture and 1 cup cheese. Repeat with remaining tortillas and chicken mixture.
3. Cover and bake at 350° for 25-30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 8-10 minutes longer or until cheese is melted. Serve with sour cream, green onions and olives if desired. Yield: 10 servings.
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