TORTILLA CHICKEN CASSEROLE

Tortilla Chicken Casserole image

As a lover of all food Mexican, just could not pass this recipe up, which I found while perusing the net. Tweaked it a bit and find it quite satisfying and an easy way to feed a lot of people. I used left-over rotiserie chicken.

Provided by Ed Mayfield

Time 1h

Number Of Ingredients 14

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Ingredients

6 whole wheat flour tortillas
3 c cooked chicken in bite-size pieces
1 Tbsp olive oil
1 c chopped onion
1 c chopped green pepper
1 can(s) black beans, drained
1 can(s) yellow corn, drained
1 tsp chili powder
3 c salsa(i used mild, but suit yourself)
1 can(s) chopped green chillies (4oz)
3 c sharp cheddar cheese
1 1/2 c sour cream
1 Tbsp chopped, fresh cilantro
1 small can chopped black olives

Steps:

1. Pre-heat oven to 350 degrees. Spray a large casserole dish with oil.
2. Saute the onions and green pepper in olive oil until softened. Mix in chili powder and remove from heat. Add the beans, corn, chopped green chilies and mix well.
3. In another bowl, mix sour cream and salsa.
4. In casserole dish layer in this order, ending with cheese. Tortilla (tear to fit, if necessary), salsa mixture, chicken, tortilla, vegetables, cheese. Top final cheese with chopped black olives.
5. Cover and bake for 30 minutes. Uncover and bake an additional 10 minutes until cheese is bubbly. Sprinkle top with cilantro. Let stand 5 minutes, slice, serve and enjoy.

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