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Crusted Chicken + Black Beans Casserole




Source of Recipe


Source: Miami Hearld


Recipe Introduction


This yummy casserole has a burrito-like filling and crispy tortilla
topping. Note that a medium salsa may be too fiery for younger
children.


List of Ingredients




Crusted Chicken + Black Beans Casserole

Vegetable oil spray
1 (3-pound) cooked chicken
1 medium tomato, peeled and chopped, juices included
1 (15-ounce) can black beans, drained
1 ½ cups bottled salsa
6 ounces Monterey Jack cheese, shredded
1 tablespoon chopped fresh cilantro leaves
½ teaspoon ground cumin
Salt and pepper
4 (8-inch) flour tortillas, cut into quarters
2 tablespoons corn oil

Heat oven to 350 degrees. Spray a shallow 2 ½-quart casserole dish
with oil and set aside.
Remove and discard the skin and bones from the chicken, shred the
meat and place in a large mixing bowl. Stir in the tomato, beans,
salsa, about ¾ of the cheese, the cilantro and cumin, season with
salt and pepper; scrape into the prepared casserole. Arrange the
tortilla quarters, overlapping, on top. Sprinkle with the oil, cover
and bake 30 minutes.
Remove from oven, uncover, sprinkle remaining cheese evenly over the
top and return to oven. Bake until the top is golden and crusty, 10
to 15 minutes. Makes 6 servings.

Source: Adapted from Crazy for Casseroles by James Villas (Harvard
Common Press, $18.95).

Per serving: 499 calories (42 percent from fat), 23 g fat (8 g
saturated), 94 mg cholesterol, 38 g protein, 33 g carbohydrates, 6 g
fiber, 903 milligrams sodium.

Source: Miami Hearld

Recipe