The perfect make ahead meal for busy weeknights.
Prep Time: 15 Min COOK TIME: 52 MIN
2 pounds Chicken breasts, cooked and shredded 1 tablespoon Olive oil 1 Onion, diced 2 teaspoons Chili powder 1 teaspoon Cumin 1 teaspoon Garlic powder ½ teaspoon Salt 1 can Black beans, drained 1 can Corn, drained 15 oz. Rotel 28 oz. Tomato Sauce 1 cup Chicken broth 18 Flour tortillas 2 cups Cheddar Cheese, shredded
Ingredients
Preheat oven. Preheat the oven to 375 degrees F. Grease a 9×13-inch casserole dish.
Cook onions. Heat the olive oil in skillet over medium high heat and add onion, sauteing until softened.
Cook chicken. Add chili powder, cumin, garlic powder, salt, black beans, corn, Rotel, tomato sauce, and chicken broth. Simmer for 10-12 minutes.
Layer casserole. Scoop out some of the sauce and spread a bit on the bottom of a casserole dish and then line the bottom with tortillas (about 6).
Layer with chicken. Spread a layer of the chicken over the tortillas then top with a layer of the sauce and a layer of cheese.
Layering casserole. Top with 6 more tortillas and repeat the layers adding chicken, sauce, and cheese. Top with the last of the tortillas and a layer of cheese.
Bake casserole. Cover with foil and place in oven and bake at 375 degrees F. for 30 minutes. Remove foil and continue to bake for 10 minutes, until cheese is melted and bubbling. Let rest for 10 minutes and serve.
REHEATING INSTRUCTIONS Refrigerator – Remove from the refrigerator and bake at 350 degrees for 40-45 minutes or until it is heated all the way through. Freezer – Remove from the freezer and bake at 350 degrees for 1 hour 30 minutes – 1 hour 45 minutes, or until the casserole is heated through. Leftovers – if you are heating up leftovers, you can heat up a single plate in the microwave for about 1 to 2 minutes or until warmed through. Or you could place the casserole container back in the oven at 350 for about 10 to 20 minutes. This will vary based on how much you have left over.
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