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  • Janell Rittgers

    Tortilla Chicken Casserole - substituted lean ground beef - so yummy and easy! 8 flour tortillas, 3 C chicken, 1 Tbsp olive oil, 1 C chopped onion, 1 C chopped red pepper, 19 oz can black beans, 14 oz can corn, 1 tsp chili powder, 3 C salsa, 1&1/2 C sour cream, 1 Tbsp chopped cilantro, 1&1/2 C of both shredded monterey jack & cheddar cheese.

  • Carol Shovlin

    Tortilla Chicken Casserole - (Layers that come together in minutes for a scrumptious Southwest supper) Delicious Mexican food for you and your family

  • Rose Rice

    Main Dishes

  • Skarlett Parra

    Tortilla Chicken Casserole Makes 12 servings Ingredients 8 multigrain flour tortillas 3 cups chopped chicken 1 tablespoon olive oil 1 cup chopped onion 1 cup chopped red pepper 19oz black beans 14oz canned corn 1 tsp chili powder 3 cups salsa 1 1/2 cups sour cream 1 1/2 cup jalapeno monterey jack cheese, shredded 1 1/2 cup cheddar cheese, shredded 1 tablespoons finely chopped cilantroDirectionsPreheat oven to 350. Spray a casserole dish large enough to fit tortillas. Heat olive oil in sautéing pan; sauté onion and red pepper for 5 minutes, until softened. Mix in chili powder, remove from heat, stir in black beans and corn. In a medium bowl, mix salsa and sour cream. Layer tortilla, salsa mixture, chicken, tortilla, vegetables, cheeses. Repeat 4 times, or until you reach the top of the casserole. *NOTE: Stop layering once you reach the top of your casserole dish and top with cheese* Cover and bake for 25 minutes. Uncover and bake 10-15 minutes longer or until cheese is bubbly and browning. Let stand for 10 minutes before serving. Sprinkle with chopped cilantro and cut into 12 pie shaped wedges.

  • Tammy Paton

    ***Can substitute lean ground beef, sounds good! Tortilla Chicken Casserole, recipe looks good- black beans, corn, sour cream, etc.

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