Chicken, Black Bean, and Tortilla Casserole |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 6 |
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My sister made this and gave me the recipe to post. Ingredients:
1 tablespoon vegetable oil |
1 large yellow onion, chopped |
1/2 green bell pepper, chopped |
2 garlic cloves, minced |
1 (14 1/2 ounce) can tomatoes, including juice, slightly pureed |
1/2 cup prepared salsa |
1 teaspoon ground cumin |
3/4 teaspoon salt (to taste) |
fresh ground black pepper |
1/2 teaspoon dried oregano |
2 (15 ounce) cans black beans, drained and rinsed |
2 -3 cups cubed cooked chicken breasts |
8 corn tortillas |
4 cups grated monterey jack cheese |
plain nonfat yogurt |
sour cream |
avocado, slices |
sliced green onion |
chopped black olives |
Directions:
1. In a big skillet, warm the oil over medium heat; add in onion, green pepper, and garlic; saute about 5 minutes, until vegetables are soft.
2. Add in tomatoes, salsa, cumin, salt, pepper, and oregano; stir to mix.
3. Stir in beans and chicken.
4. Preheat oven to 350°.
5. In a lightly oiled 4-quart casserole spread 1/3 of the bean-chicken mixture over the bottom.
6. Top with 4 tortillas and sprinkle with 1 cup cheese.
7. Add another 1/3 of the bean-chicken mixture and 1 cup cheese.
8. Top with 4 tortillas and 1 cup cheese.
9. Add remaining bean-chicken mixture; cover and bake about 40 minutes, until bubbly.
10. Uncover and sprinkle with remaining cheese; cook 10 minutes; let stand 5 minutes before serving.
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