CHICKEN AND CHEESE MEXICAN CASSEROLE

Chicken and Cheese Mexican Casserole image

Provided by Food Network

Time 50m

Yield 6 Servings

Number Of Ingredients 10

Previous Next

8 each Mission® Super Size Yellow Corn Tortillas
4 oz. Mission® Brown Bag White Tortilla Strips, crushed
15 oz. Diced tomatoes, canned
10 oz. Diced tomatoes with green chilies, canned
16 oz. American processed cheese product, cubed
1 tbsp. Butter
1/2 cup Yellow onion, diced
16 oz. Chicken breast, cooked, shredded
30 oz. Black beans, canned, drained, rinsed
1½ cups Cheddar cheese, shredded

Steps:

1. Pre-heat oven to 350°F. Spray a 9x13 inch baking dish with non-stick cooking spray. 2. In a saucepan, heat the butter over medium high heat until melted. Add the onions and cook until translucent, about five minutes. Once onions are cooked, add the undrained diced tomatoes, tomatoes with green chilies, and the American processed cheese product. Reduce the heat to medium-low and cook until warm and melted. 3. In a mixing bowl, combine the shredded chicken and the black beans. 4. To start building the casserole, spoon a small amount of the cheese /tomato mixture into the bottom of the prepared baking dish and spread evenly, lay out four tortilla shells on top of the cheese, covering the bottom of the pan. Top with ½ the chicken & bean mixture and ½ of the remaining cheese sauce, spreading each layer evenly. Sprinkle ½ of the cheddar cheese over. Repeat layers. Top with the crushed tortilla chips. 5. Bake for 15-20 minutes, or until heated through and bubbly. Cut and serve.
- For those who prefer more spice, this recipe can be prepared with 20 oz. of diced tomatoes and green chilies.