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Chicken Chilaquiles Casserole Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Nonstick cooking spray
1 15 ounce can can pinto beans
1 1/2 cups chopped roasted tomatoes
1 cup frozen corn kernels
1 1/2 cups shredded poached chicken
1/2 cup sliced scallions
1 tablespoon chili powder
1 tablespoon ground cumin
1/4 teaspoon salt
8 6-inch corn tortillas, each cut into 6 wedges
1 cup shredded Monterey Jack
1 small beefsteak tomato, diced
Directions:
Directions:
1. Preheat oven to 400 degrees. Coat an 8-by-8-inch baking dish with cooking spray.

2. Combine pinto beans and their liquid, tomatoes, corn, chicken, 1/4 cup scallions, chili powder, cumin and salt in a large saucepan. Cook over medium-high heat, stirring often, until mixture is bubbling and corn is completely thawed, 3 to 5 minutes.

3. Layer about a third of the tortilla wedges, half the bean mixture and a third of the Monterey Jack in prepared baking dish; repeat. Top with remaining tortilla wedges and cheese. Bake until cheese is melted and casserole is heated through, about 12 minutes. Let cool slightly before serving; garnish with diced tomato and remaining scallions

 

 

 

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