Chicken & Black Bean Casserole
Ingredients
- 1 lg onion chopped
- 1 lg green pepper chopped
- 2 cloves of garlic chopped
- 1 bottle of chunky salsa 15 oz
- 1 lg can can of diced tomatoes 28 oz.
- 1 T . cumin
- 1 t salt
- 1 t black pepper
- 1 t red pepper flakes optional
- 1 lb boneless skinless chicken breasts chopped into bite sized pieces
- 2 cans of black beans drained and rinsed
- 1 package 8-10 count flour tortillas
- 4 cups shredded Mexican cheese
Instructions
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Saute onion, green pepper and garlic in olive oil for about 5 minutes. Add cumin, salt, pepper, red pepper flakes, beans, salsa, tomatoes and chicken. Simmer on medium to low heat for 10 minutes.
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Spoon some of this mixture into a 13 x 9 baking pan or two 8x8 pans.
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Cut the tortillas in half.
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Line the pan with the tortillas by placing the flat cut side against the sides allowing the center to overlap.
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Sprinkle about 1/3 of the cheese on top of the tortilla layer.
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Spoon half of the chicken and bean mixture on top.
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Place another layer of tortillas on next followed by cheese and the remaining chicken & beans.
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Finish with the remaining cheese.
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Cover with foil and cook for 35 minutes in a 350 degree oven.
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Serve with chopped lettuce, tomatoes and sour cream.
