Let me start by saying, this was one of those dishes that you can’t judged by looks. It’s good! I found this recipe in an OSU Cookbook from my mom. I tweaked it a bit.
Chicken Tortilla Casserole
Ingredients:
- 1 10oz Can of Cream of Chicken Soup
- 1 12oz Can of Evaporated Skim Milk
- 8 oz of Black Beans (About 1/2 a can), drained
- 1 10oz Can of Rotel with Green Chilies, drained
- 2 Chicken Breast, cubed
- 6 Flour Tortilla’s (I used burrito size)
- 1/2 Cup of Cheddar Cheese
Directions:
Preheat oven to 350*.
I used nonstick cooking spray on the bottom of the skillet and then cooked the chicken.
In a large bowl, mix the soup, milk, Rotel, black beans, and chicken.
Spray a 9 x 13 casserole dish with nonstick cooking spray, then place 3 flour tortilla’s on the bottom. Pour 1/2 of the mixture over the tortilla’s and top with 1/4 cup of cheese. Repeat this step again, to make 2 layers.
Bake this in the oven for 45 minutes.
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I originally made this dish without the Rotel; however, I would add the Rotel to give it a little bit of a kick!
I did not think this dish necessarily looked pretty when it came out of the oven, but it did taste very good. This can be served with a side of rice; although, we ate it without a side since the major food groups were all met.
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Enjoy!
Sounds great! I've never visited your blog before, but I'm glad I did tonight!
I'm glad you stopped by too!!
i LOVE your blog! thanks for the awesome easy recipes! just to clarify, the chicken is precooked before adding it to the mixture? and are the black beans drained or not?
Thanks for stopping by! Yes, cook the chicken in the skillet 1st, then add to the mixture. Drain the black beans, I went in and added a note thanks for catching that!