Mexican Chicken Tortilla Casserole

Author: Sarah Bates | The Chef Next Door

Serves 4


12.5 ounce can Swanson® Premium Chicken, drained

15 ounce can black beans, drained and rinsed

14.5 ounce can diced tomatoes with garlic, basil and oregano

1 cup Pace® Homestyle Salsa 

1 cup frozen corn

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

8 (6-inch) corn tortillas, cut in half

1 1/2 cups Mexican blend shredded cheese

Chopped fresh cilantro, shredded lettuce and sour cream, for topping

Preheat the oven to 350 degrees. Spray a casserole dish with non-stick cooking spray and set aside. 

Add the chicken, black beans, diced tomatoes, salsa, corn, chili powder, cumin, and salt to a large bowl and mix well. 

Arrange 8 tortilla halves in the bottom of the prepared baking dish then top with half of the filling mixture. Top with the remaining 8 tortilla halves and the remaining filling. 

Cover the dish will foil and bake for 20 minutes. Uncover the dish and sprinkle evenly with the cheese. Bake for an additional 10 minutes. Sprinkle the top of the casserole with fresh cilantro. Cut into pieces and top each serving with shredded lettuce and sour cream.

Bon Appétit!