This chicken tortilla casserole is a hit among my friends too. They saw my post of this on Facebook and they all asked in the comments’ section for the recipe. After leading them to the post at The Perfect Pantry, they all immediately tried it and loved it! I could see lots of this casserole’s pictures on my news feed the day after.
Our friend over at the Perfect Pantry has this to say about the recipe:
“Most of the time, I’m not the person who encourages you to open a bunch of cans and call it cooking. Today, I’m that person. Some regional ingredients, like the enchilada sauce and roasted green chiles in this chicken tortilla casserole, are hard to find in my part of the world in any other form, and if that’s your situation, you have my permission to reach for your can opener.”
That is probably the only slight difficulty you will encounter while preparing this recipe, but then again, you can find the canned versions at the grocery stores. Plus, it will be worth it!
Ingredients
4 cups shredded cooked chicken (use a small rotisserie chicken)
1 tsp Wesson vegetable oil
1 small onion, diced
4 oz can Ortega roasted green chiles
10 oz can Casa Fiesta green or red enchilada sauce
16 oz can Hunt’s chopped tomatoes
1 Tbsp McCormick ground cumin
1 Tbsp McCormick chili powder
29-oz can Great Value black beans, drained and rinsed
Green (or red) Tabasco, to taste
1/2 tsp kosher salt, or more to taste
2 Mission oat bran tortillas (8-inch burrito size) or other whole grain tortillas
8 oz Sargento cheese (I use store-bought low-fat Mexican four-cheese blend)
Pam cooking spray
Instructions
Preheat oven to 375°F. Coat a deep casserole dish with cooking spray, and set aside.
Shred the chicken and set it aside.
In a large nonstick frying pan, heat the oil over low-medium heat, and sauté the onion until translucent. Add the green chiles, enchilada sauce, chopped tomato, cumin and chili powder. Stir to combine, and cook for 2 minutes. Add the black beans, reserved shredded chicken, green Tabasco (or other hot sauce) and salt. Simmer for 15-20 minutes, stirring occasionally to keep the mixture from sticking, until the liquid is reduced by a third. Remove from heat and set aside to cool for at least 10 minutes (can be made ahead up to this point and refrigerated).
To assemble the casserole, scatter 3 Tbsp of the chicken-bean sauce on the bottom of the casserole. Top with 1 tortilla. Then, spread half of the sauce evenly over the the tortilla, and top it with half of the cheese. Set the second tortilla on top, and follow with the remaining sauce, and then the remaining cheese.
Cover the pan and bake at 375F for 30 minutes. Then, uncover, and bake for an additional 30 minutes, until the cheese is melted and browned.
Serve hot. Can be made ahead and refrigerated or frozen.
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Quick Tip: For an easy work night dinner, use a rotisserie chicken or any leftover cooked chicken.
Thanks again to The Perfect Pantry for this amazing recipe.
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