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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Leftover chicken stars in this easy Mexican casserole. Plan to make this on a weeknight; from start to finish, the recipe takes only 35 minutes. Ingredients:
1 medium onion, chopped |
2 tablespoons vegetable oil |
1 (19-ounce) can enchilada sauce |
1 (16-ounce) can black beans, rinsed and drained |
1 (14 1/2-ounce) can diced tomatoes with jalapenos |
1 (11-ounce) can mexican-style corn, drained |
1 teaspoon fajita seasoning or chili powder |
1 teaspoon ground cumin |
1 (10-ounce) package 6-inch corn tortillas |
3 cups chopped cooked chicken |
3 cups (12 ounces) shredded mexican four-cheese blend |
Directions:
1. Saute onion in hot oil in a large skillet over medium-high heat until tender. Stir in next 6 ingredients. Reduce heat to low, and cook, stirring often, 5 minutes or until thoroughly heated.
2. Spoon one-third of sauce mixture in bottom of a lightly greased 13- x 9-inch baking dish. Layer with one-third of tortillas, half of chicken, and 1 cup cheese. Repeat layers with one-third each of sauce mixture and tortillas, remaining chicken, and 1 cup cheese. Top with remaining tortillas, sauce mixture, and 1 cup cheese.
3. Bake at 350° for 15 to 20 minutes or until golden and bubbly.
4. *2 pounds lean ground beef, cooked, may be substituted.
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