Your Daily Dish: Chicken Tortilla Casserole

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This easy chicken tortilla casserole recipe is the equivalent of a Tex Mex lasagna – tortillas are stacked with layers of zesty rice, beans and chicken, salsa and melted Monterey Jack cheese. It’s a dinner-in-a-dish that the whole family will love.

Ingredients

Lime Spiced Chicken

6 boneless, skinless chicken breast halves, thinly sliced
2 limes, juiced
2 tsp ground cumin
1 tsp chili powder
1/2 tsp dried oregano

Rice and Bean Filling

2 cups cooked white rice
2 cups canned black beans, rinsed and drained
1/2 cup canned chopped green chilies
1 large red bell pepper, diced
1 tbsp fresh lime juice
1 tsp ground cumin
2 cups tomato sauce
2 cups salsa
1 tsp ground cumin
1 tsp chili powder

12 (6-inch) tortillas
2 cups shredded Monterey Jack or cheddar cheese, divided in half
1 cup sour cream, divided in half

Directions

1) Preheat oven to 375°F. Coat a 13×9-inch baking dish with non- stick cooking spray.

2) In a large bowl, combine sliced chicken breast, juice of 2 limes, cumin, chili powder and oregano.

3) Coat a large skillet with non-stick cooking spray. Over medium heat, sauté chicken until cooked through, about 6-8 minutes. Transfer to a medium bowl and stir in cooked rice, black beans, green chili peppers, red bell peppers, lime juice and cumin. Stir well to combine.

4) In a separate bowl, combine tomato sauce, salsa, cumin and chili powder.

5) To assemble the casserole, spread 1 cup of tomato sauce mixture on the bottom of the prepared baking dish. Place 6 tortillas over the sauce, overlapping if necessary. Spoon another cup of sauce over tortillas, followed by 1/2 of the chicken mixture, 1 cup of cheese and 1/2 cup of sour cream. Arrange another layer of tortillas, then 1 cup of sauce, remaining chicken, remaining cheese and sour cream. Top with remaining sauce. Cover with foil and bake 30-35 minutes.

Serves 8

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Get ready to shake your maracas with this super fun and easy Mexican Fiesta Theme Party.

 

 

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