"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken, Black Bean, and Tortilla Casserole Recipe

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This recipe for Chicken, Black Bean, and Tortilla Casserole, by , is from The Massengale Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jamie Britton
Added: Wednesday, August 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp vegetable oil
1 large yellow onion, chopped
1/2 green bell pepper, seeded and chopped
2 cloves garlic, minced
1 can (14.5 oz) tomatoes including juices, slightly pureed
1/2 cup prepared salsa
1 tsp. ground cumin
3/4 tsp. salt
Fresh ground pepper to taste
1/2 tsp oregano, crumbled
2 cans (15 oz each) black beans, drained and rinsed
2 to 3 cups cubed, cooked chicken breasts
8 corn tortillas
4 cups grated Monterey Jack cheese
Toppings: Sour Cream or Guacamole

Directions:
Directions:
In a large skillet warm oil over medium heat. Add onion, green pepper, and garlic and saute until vegetables are soft, about 5 minutes. Add tomatoes, salsa, cumin, salt, pepper, and oregano and mix well. Stir in beans and chicken.
Preheat oven to 350F. In a lightly oiled or sprayed 4-quart casserole or large oval baking dish spread one-third of the bean and chicken mixture over the bottom. Top with 4 tortillas and sprinkle with 1 cup cheese. And another one-third of the bean and chicken mixture and 1 cup cheese. Top with 4 tortillas and 1 cup cheese. Add remaining bean and chicken mixture. Cover and bake until bubbly, about 40 minutes.
Uncover and sprinkle remaining cheese and cook 10 minutes longer. Let stand 5 minutes before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10min Prep; 50min Bake

 

 

 

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