Mexican Casserole
Delicious mexican casserole dish with chicken, chilies, cheese and tortillas
Ingredients
- 1-1/2 tsp chili powder
- 1/2 tsp groud cumin
- 1/2 tsp salt
- 1/2 tsp ground red pepper
- 1 can(28oz) crushed tomatoes with rich tomatoe puree
- 16 oz sour cream
- 6 green onions
- 4 oz can chopped green chilies, drained
- 8 flour tortillas
- 3 cups shredded skinless roasted chicken breast
- 1-1/4 cups frozen corn
- 1 can(15oz) black beans, rinsed and drained
- 2 cups shredded Monterey Jack cheese
- 1 small can sliced black olives
Instructions
Preheat oven to 350° F . Coat a 9 by 13 inch baking dish with canola cooking spray
Mix chili poweder, cumin, salt, pepper and tomatoes in medium bowl. In second medium bowl, mix sour cream, green onions and chilies together.
Spread 2/3 cup of the tomato mixture into prepared baking dish. Top the tomato with about 2-1/2 flour tortillas torn in half to cover bottom completely. Spread half of the sour cream mixture over the top, and then sprinkle with half of the chicken piece
Repeat the layering starting with the tortillas and topping them with remaining sour cream, chicken, corn and beans, then a cup of the tomato mixture and 2/3 cup of cheese. Top with the last layer of tortillas and remaining mixture and remaining cheese.
Cover baking dish with foil, bake for 30 minutes. Uncover the dish and bake for 10-15 minutes more. Top each serving with a sprinkling of sliced olives.
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