Chicken and Cheese Mexican Casserole

[DRAFT]
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 6 Servings
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Ingredients

8 each Mission® Super Size Yellow Corn Tortillas

4 oz. Mission® Brown Bag White Tortilla Strips, crushed

15 oz. Diced tomatoes, canned

10 oz. Diced tomatoes with green chilies, canned

16 oz. American processed cheese product, cubed

1 tbsp. Butter

1/2 cup Yellow onion, diced

16 oz. Chicken breast, cooked, shredded

30 oz. Black beans, canned, drained, rinsed

1½ cups Cheddar cheese, shredded

Directions

  1. 1. Pre-heat oven to 350°F. Spray a 9x13 inch baking dish with non-stick cooking spray. 2. In a saucepan, heat the butter over medium high heat until melted. Add the onions and cook until translucent, about five minutes. Once onions are cooked, add the undrained diced tomatoes, tomatoes with green chilies, and the American processed cheese product. Reduce the heat to medium-low and cook until warm and melted. 3. In a mixing bowl, combine the shredded chicken and the black beans. 4. To start building the casserole, spoon a small amount of the cheese /tomato mixture into the bottom of the prepared baking dish and spread evenly, lay out four tortilla shells on top of the cheese, covering the bottom of the pan. Top with ½ the chicken & bean mixture and ½ of the remaining cheese sauce, spreading each layer evenly. Sprinkle ½ of the cheddar cheese over. Repeat layers. Top with the crushed tortilla chips. 5. Bake for 15-20 minutes, or until heated through and bubbly. Cut and serve.
  1. - For those who prefer more spice, this recipe can be prepared with 20 oz. of diced tomatoes and green chilies.

Cook’s Note

- For those who prefer more spice, this recipe can be prepared with 20 oz. of diced tomatoes and green chilies.

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