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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Tortilla Casserole Recipe

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This recipe for Chicken Tortilla Casserole is from The Churchill Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. canola oil
2 cans (10 oz.) Rotel
1 c. chicken broth
1 T. chili powder
1 tsp. ground cumin
½ tsp. kosher salt
1 can black beans, drained and rinsed
1 bag frozen corn (10 oz.)
5 c. shredded cooked chicken (from about 1 small rotisserie chicken)
12 small corn tortillas, cut into quarters
2 c. shredded Monterey Jack cheese
½ c. sour cream
⅓ c. diced red onion
⅓ c. loosely packed fresh cilantro, chopped
Directions:
Directions:
1. Preheat the oven to 375º F.
2. Brush a 9-by-13-inch casserole dish with the oil.
3. Stir together the diced tomatoes with chiles, chicken broth, chili powder, cumin and salt in a large bowl. Add the black beans, frozen corn, chicken, tortilla wedges and half the cheese and stir to evenly distribute and moisten all of the ingredients. Transfer to the prepared casserole dish and spread into an even layer.
4. Loosely cover with aluminum foil and bake for 25 minutes.
5. Raise the oven temperature to 400 º F. Remove the foil and sprinkle the top with the remaining cheese. Continue to bake until the cheese is melted and just starting to brown, about 10 minutes.
6. Top with dollops of sour cream and sprinkle with the red onion and cilantro. Serve hot.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 mins.

 

 

 

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