Mexican Chicken Tortilla Bake
Prep Time
45 minutes
Number of Servings
Serves 6
Recipe Source
Casseroles by Pamela Clark ($14.95, Sterling, 2013)
Ingredients
- 1 Tbsp olive oil
- 1 large red onion, sliced thinly
- 1 medium red bell pepper, sliced thinly
- 1 (28 oz) can diced tomatoes, undrained
- 1 (15 oz) can kidney beans, rinsed, drained
- 1 (11 oz) can corn kernels, rinsed, drained
- 1 oz taco seasoning
- 2 cups shredded cooked barbecued chicken*
- 1⁄3 cup coarsely chopped fresh cilantro
- 4 (7 1⁄2 inch) flour tortillas
- 3⁄4 cup coarsely grated mozzarella cheese
Directions
- Preheat oven to 425º.
- Heat oil in a large saucepan. Cook onion and pepper, stirring, until tender. Add undrained tomatoes, beans, corn, and seasoning. Simmer, uncovered, about 10 minutes or until thickened slightly. Add chicken and cilantro; cook, stirring, until hot. Season to taste.
- Line base and sides of an 8 inch springform pan with foil or parchment paper; place on oven tray. Line base of pan with a tortilla; top with one-third of chicken mixture. Repeat layering with remaining tortillas and chicken mixture, finishing with a tortilla; sprinkle with cheese. Bake, uncovered, about 20 minutes until browned lightly. Stand 5 minutes before cutting. Serving suggestion: Serve with an avocado salad or guacamole.
You might also like...
Don't Miss a Thing!
Get the latest articles, recipes, and more, when you sign up for the tasteforlife.com newsletter.
Trending Topics
Hot Product
Nature’s Truth Beet Root Gummies
Nature’s Truth Beet Root Gummies have an unBEETable strawberry flavor and naturally occurring nitrates. Two vegan gummies provide 300 mg of premium beet root extract.*
*A 20:1 extract, equivalent to 6,000 mg of beet root.