Mexican Chicken Tortilla Bake

Prep Time:

45 minutes

Number of Servings:

Serves 6

Recipe Source:

Casseroles by Pamela Clark ($14.95, Sterling, 2013)

Ingredients

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 need to buy half of a large barbecued chicken to get the amount of shredded meat required for this recipe.