Layered Tortilla Chicken Casserole
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- 8 flour tortillas
- 3 cup(s) cooked chopped chicken
- 1 tablespoon(s) olive oil
- 1 cup(s) chopped onion
- 1 cup(s) chopped red pepper (substitute orange or yellow)
- 1 can(s) black beans
- 1 can(s) corn (14oz)
- 1 teaspoon(s) chili powder
- 3 cup(s) salsa
- 1 1/2 cup(s) sour cream
- 1 1/2 cup(s) jalapeno montery jack cheese
- 1 1/2 cup(s) cheddar cheese
- 1 tablespoon(s) chopped cilantro
- Preheat oven to 350. 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.
This recipe is a personal recipe added by ktbanks2006 and has not been tested or endorsed by MyRecipes.
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Layered Tortilla Chicken Casserole Recipe at a Glance
- COURSE: Main Dishes