Chicken Tortilla Casserole


posted by Schmitty 07-03-99 1:12 AM

Chicken Tortilla Casserole

1/2 cup long grain white rice
1 cup chopped cooked chicken
1 cup frozen whole kernel corn
1 can (10 ounces) black beans, drained and rinsed
2 green onions thinly sliced
1/4 cup chopped green chilies (half of 4 ounce can)
2 teaspoons ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
5 ounces Monterey Jack cheese shredded
2 cups bottled salsa
12 flour tortillas (6 inch)


Cook rice in unsalted water following package directions.

Combine chicken, corn, beans, onion, green chilies, cumin, chili powder, salt, pepper, 3/4 cup cheese, 1 cup salsa and cooked rice in bowl.

Heat oven to 375 degrees. Coat 13 x 9 x 2 inch baking dish with nonstick cooking spray.

Spoon 1/2 cup chicken mixture across center of each tortilla. Fold up sides to overlap on top; place in single layer in prepared dish. Spoon remaining salsa over top. Sprinkle with remaining cheese; cover.

Bake in 375 degress oven 15 minutes. Increase oven temperature to 425 degrees. Uncover and bake 10 minutes more.

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