Dinner: Southwest Tortilla Casserole

Ingredients

1 can whole-kernel corn
1 can stewed tomatoes
1 can chopped mild green chiles
2 tbsp. vegetable oil
3 tbsp. all-purpose flour
2 1/2 c. milk
3/4 lb. skinless, boneless cooked chicken
1 can black beans
1/4 c. cilantro
1 3/4 c. shredded pepper Jack cheese
8 corn tortillas
chopped cilantro or parsley

Instructions

Preheat oven to 375 degrees F. In bowl, combine corn, stewed tomatoes, and green chiles with their liquid. Spoon half of corn mixture into bottom of 13-inch by 9-inch glass baking dish.
In 2-quart saucepan over medium heat, into hot vegetable oil, stir flour until blended; cook 1 minute. Gradually stir in milk; cook, stirring constantly, until mixture boils and thickens.
Into corn mixture remaining in bowl, stir chicken, black beans, cilantro, 1 cup shredded cheese, and half the white sauce.
Arrange half the tortillas over corn mixture; top with the chicken mixture. Arrange remaining tortillas over chicken mixture; top with remaining white sauce, then remaining cheese.
Bake casserole 30 to 35 minutes until hot in the center and bubbling around the edges. Let stand 15 minutes for easier serving. Garnish with chopped cilantro.

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