14.5 oz can corn (or equal fresh/frozen) and drained black beans
3 cups chiopped tomato
1/2 cup sliced green onions
1/3 cup minced fresh cilantro
1 T seeded minced jalapeno pepper
2 tsp lime juice
garlic
8-oz can tomato sauce
3 cups water
2 tsp dried oregano
1tsp ground cumin
salt
12 oz skinned, boned chicken breast
2 T flour
1 tsp chili powder
1/4 tsp ground red pepper
12 6-inch corn totillas, cut in half
shredded cheddar cheese, divided
Instructions
To prepare salsa: combine chopped tomatoes, green onions, cilantro, jalapeno pepper, lime juice, tomato sauce, and 2 cloves of minced garlic together. Set aside.
To prepare chicken: combine water, oregano, cumin, 1/4 tsp salt, and 2 cloves sliced garlic in a large saucepan. Bring to a boil and then add the chicken. Partially cover, reduce heat, and allow to simmer for 20 min. Remove cooked chicken, reserving liquid. Shred chicken. Bring cooked liquid to a boil and cooked until reduced to 1 1/2 cups; discard garlic.
To prepare sauce: Place flour, chili powder, 1/4 tsp salt and red pepper in a saucepan and gradually add the cooked liquid. Stir with a wisk until blended. Cook over medium heat for approx. 4 minutes. Stir 1/4 cup sauce into chicken in a bowl.
Spread 3/4 cup salsa in bottom of a 13x9-inch baking dish coatd with cooking spray. Arrange 8 tortilla halves over salsa. Top with 3/4 cup salsa, 1/2 chicken mixture, half of corn, half of black beans, and 1/4 cup cheese. Repeat layers, ending wtih 8 tortilla halves on top. Spread remaining salsa on top of tortilla halves and top with remaining sauce. Bake at 375 degrees for 35 minutes. Sprinkle top with 1/2 cup cheese and bake an additional 10 minutes. Let casserole stand for 10 minutes before serving. Freezes well.
Originally Submitted
3/25/2008
4 Out of 5 from
1 reviews
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