Chicken Tortilla Casserole

• 1 pound boneless, skinless chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1 cup frozen peas
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 6 corn tortillas, cut into strips
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Season chicken with chili powder, cumin, salt, and pepper. Cook in a skillet until done; shred with forks.
3. 3 In a greased 9x13 inch baking dish, layer 1/3 of the chicken, 1/3 of the beans, corn, and peas, and 1/3 of the tortilla strips.
4. 4 Repeat layers twice more, finishing with tortilla strips.
5. 5 Spread salsa over the top, then sprinkle with both cheeses.
6. 6 Bake for 45 minutes or until cheese is bubbly and edges are golden.
7. 7 Let stand 5 minutes before serving. Top with sour cream and cilantro.

Nutrition

Tips

• For a smoky flavor, use chipotle salsa.
• Use leftover cooked chicken to save time.
• Prepare ahead and refrigerate for up to 24 hours before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with a fresh green salad and warm flour tortillas.
• Pair with Mexican rice for a hearty meal.

FAQ