Chicken and Cheese Mexican Casserole
Courtesy of Mission Foods 6 Servings • 30 Min. Prep Time • 20 Min. Cook Time| Ingredients |
|---|
| 8 each Mission® Super Size Yellow Corn Tortillas |
| 4 oz. Mission ® Brown Bag White Tortilla Strips, crushed |
| 15 oz. diced tomatoes, canned |
| 10 oz. diced tomatoes with green chilies, canned |
| 16 oz. American processed cheese product, cubed |
| 1 tbsp. butter |
| 1/2 c. yellow onion, diced |
| 16 oz. chicken breast, cooked, shredded |
| 30 oz. black beans, canned, drained, rinsed |
| 1 1/2 c. Cheddar cheese, shredded |
Directions:
1. Pre-heat oven to 350°F. Spray a 9x13-in. baking dish with non-stick cooking spray.
2. In a saucepan, heat the butter over medium high heat until melted. Add the onions and cook until translucent, about five minutes. Once onions are cooked, add the undrained diced tomatoes, tomatoes with green chilies, and the American processed cheese product. Reduce the heat to medium-low and cook until warm and melted.
3. In a mixing bowl, combine the shredded chicken and the black beans.
4. To start building the casserole, spoon a small amount of the cheese/tomato mixture into the bottom of the prepared baking dish and spread evenly, lay out four tortilla shells on top of the cheese, covering the bottom of the pan. Top with 1/2 the chicken and bean mixture and 1/2 of the remaining cheese sauce, spreading each layer evenly. Sprinkle 1/2 of the cheddar cheese over. Repeat layers. Top with the crushed tortilla chips.
5. Bake for 15-20 minutes, or until heated through and bubbly. Cut and serve.
Hint: For those who prefer more spice, this recipe can be prepared with 20 oz. of diced tomatoes and green chilies.
Nutrition:
Calories: 930; Calories From Fat: 480; Cholesterol: 135mg; Total Carbs: 70g; Fiber: 13g; Sugar: 9g; Protein: 47g; Sodium: 1960mg;