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    Mexican Chicken Tortilla Casserole


    Source of Recipe


    Mimi's Archive

    List of Ingredients




    1/2 cup long grain rice
    1 cup chopped cooked chicken
    1 cup frozen whole kernel corn
    1 can black beans, drain and rinse
    2 green onions, thin sliced
    1/3 cup chopped green chilies
    2 teaspoons ground cumin
    1/2 teaspoon chili powder
    1/4 teaspoon salt
    1/8 teaspoon pepper
    5 ounces shredded Monterey jack cheese
    2 cups salsa
    12 flour tortillas (6")

    Recipe



    Cook rice in unsalted water following package directions. Combine chicken, corn, beans, onion, green chilies, cumin, chili powder, salt, pepper, 3/4 cup cheese, 1 cup salsa and cooked rice in bowl. Heat oven to 375ºF. Coat 13 x 9 x 2 inch baking dish with nonstick cooking spray. Spoon 1/2 cup chicken mixture across center of each tortilla. Fold up sides to overlap on top; place in single layer in prepared dish. Spoon remaining salsa over top. Sprinkle with remaining cheese. Cover. Bake in 375ºF oven 15 minutes. Increase oven temperature to 425ºF. Uncover and bake 10 minutes more.

 

 

 

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