duweywings
– 2 cups cooked chicken, shredded – 1 can black beans, drained and rinsed – 1 can corn, drained – 1 can diced tomatoes, drained – 1 cup sour cream – 1 packet taco seasoning – 12 corn tortillas, cut into strips – 2 cups shredded cheddar cheese – 1 cup salsa – 1/2 cup chopped green onions – Salt and pepper to taste
Preheat your oven to 375°F (190°C). In a large bowl, mix together shredded chicken, black beans, corn, diced tomatoes, sour cream, and taco seasoning until well combined.
In a baking dish, layer the bottom with half of the tortilla strips. Spread half of the chicken mixture over the tortillas and sprinkle with a layer of cheddar cheese.
Repeat with the remaining tortilla strips, chicken mixture, and cheese. Pour salsa evenly over the top layer and finish with a generous sprinkle of cheese.
Cover the casserole with foil and bake for 25-30 minutes, or until hot and bubbly. Remove foil and bake for an additional 10 minutes to brown the cheese on top.
Remove from the oven and let the casserole cool for a few minutes before serving. Garnish with chopped green onions and a sprinkle of salt and pepper.
Serve with a side of sour cream or guacamole for added flavor. This casserole is perfect for a family meal or a casual dinner with friends.
Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven or microwave before serving for a quick and tasty meal.
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