Email to Cat      

Tortilla Casserole with Chicken & Black Beans

Source of Recipe


The Seattle Times






List of Ingredients



• 1 roasted chicken (about 1-1/2 lbs.)
  
• 1 (14-1/2-oz.) can low-sodium peeled and diced tomatoes, undrained
  
• 1 (10-oz.) can mild or medium enchilada sauce
  
• 1 (15-oz.) can low-sodium black beans
  
• 1 (4-oz.) can chopped green chiles
  
• 3 green onions, finely chopped
  
• 6 flour tortillas
  
• 1 (2.25-oz.) can sliced black olives, drained
  
• 1-1/2 cups shredded Mexican cheese blend (or substitute jack or Cheddar cheese)
  






Instructions



1. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside. Heat oven to 350 degrees (F). Remove skin from chicken; cut the meat from the bones and dice.
   
   
2. Combine the tomatoes and enchilada sauce. Drain the black beans; rinse, then drain again. Combine with the chiles and green onions.
   
   
3. Spread a thin layer of the tomato sauce in the bottom of the prepared dish. Tear 2 of the tortillas in ragged pieces and spread in the pan. Top with the bean mixture. Drizzle with about 1/4 cup tomato sauce. Tear another 2 tortillas and place on top of the beans. Spread chicken on top and sprinkle with 1/2 cup cheese. Drizzle with 1/4 cup sauce. Tear the remaining 2 tortillas and place on top. Sprinkle with the olives. Pour remaining sauce over casserole and sprinkle with remaining cheese. Bake in the preheated oven on center oven rack 35 minutes. Set aside 5 minutes before serving.
   
   Makes 6 servings.