Saucy Mexican Chicken and Black Bean Casserole (#2325)

Serves
Ready
8
55
Minutes
Prep
Cook
15
Minutes
40
Minutes
Categories
Casseroles Mexican Dinner Main Gluten Free
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Ingredients

  • 2 pounds Chicken Breasts BBQ and shredded, 3 large ones
  • 28 oz Enchilada Sauce red, large can
  • 8 oz Cream Cheese 1 container
  • 4 oz Mozzarella Cheese shredded, 1 cup
  • 2 cloves Garlic roasted
  • 1 large Onions chopper and sautéed
  • 1 tsp Black Pepper
  • 16 oz Black Beans drained, 1 can
  • 14 1/2 oz Corn drained, 1 can
  • 4 oz Olives drained, 1 can
  • 15 Corn Tortillas (6-Inch)
  • 2 cups Tortilla Chips
  • 1 cup Cheddar Cheese shredded

Directions

  1. Preheat oven to 350?
  2. 1) heat in enchilada sauce in a large frying pan.
  3. 2) add one package of cream cheese, and 1 cup of grated mozzarella cheese. Let melt and stir.
  4. 3) toss the shredded chicken, in the pan.
  5. 4) season mixture with salt, pepper, cumin, chili powder, and garlic powder.
  6. 5) add sautéed onions, black beans, corn, and olives.
  7. 6) in a non-stick baking dish, layer corn tortillas on the bottom of the dish (about 4 or 5 tortillas). Ladle the sauce mixture over the top of the tortillas until covered. Continue layering tortillas and sauce until all of the sauce is gone.
  8. 7) crunch tortilla chips on top layer of the casserole, followed by the shredded cheddar.
  9. 8) bake casserole for 30 to 45 minutes. Let cool, and enjoy with garnishes of cilantro, salsa, sour cream, or whatever else your heart desires!
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