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Black Bean and Chicken Casserole

Photo: Dominic Perri; Styling: Gerri Williams for James Reps

 

Prep time 12 mins
Cook time 4 hrs
Yield Serves: 6
This simple Black Bean and Chicken Casserole uses a slow cooker, canned beans and rotisserie chicken to make a super-convenient family meal.

Ingredients

  • 1/2 small onion, chopped
  • 1/2 red bell pepper, seeded and diced
  • 1 16-oz. can black beans, drained and rinsed
  • 1 cup shredded cooked skinless chicken
  • 1 tablespoon chili powder
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1 1/2 cups shredded Cheddar
  • 2 16-oz. jars tomato salsa
  • 12 corn tortillas
  • 1/2 cup sour cream, optional

Nutrition Information

  • calories 353
  • fat 11 g
  • satfat 5 g
  • protein 22 g
  • carbohydrate 44 g
  • fiber 11 g
  • cholesterol 50 mg
  • sodium 1931 mg

How to Make It

  1. Mix onion, bell pepper, beans, chicken, chili powder, garlic, salt and 1/2 cup cheese in a medium bowl.

  2. Spread 1/3 of salsa in slow cooker. Layer 6 tortillas on top, overlapping. Top with half of filling, spread with 1/3 of salsa and sprinkle with 1/2 cup cheese. Make a second layer with 6 remaining tortillas. Top with remaining filling and salsa. Reserve remaining 1/2 cup cheese. Cover and cook on low for 2 to 4 hours.

  3. During last 10 minutes of cooking, sprinkle with 1/2 cup cheese. Cover; cook until cheese melts. Spoon onto plates, top with sour cream, if desired, and serve.