Makes 12 servings
8 multigrain flour tortillas
3 cups chopped chicken
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red pepper
19oz black beans
14oz canned corn
1 tsp chili powder
3 cups salsa
1 1/2 cups sour cream
1 1/2 cup jalapeno Monterey jack cheese, shredded
1 1/2 cup cheddar cheese, shredded
1 tablespoons finely chopped cilantro
Step 1: Preheat oven to 350. Spray a casserole dish large enough to fit tortillas.
Step 2: Heat olive oil in sautéing pan; sauté onion and red pepper for 5 minutes, until softened. Mix in chili powder, remove from heat, and stir in black beans and corn.
Step 3: In a medium bowl, mix salsa and sour cream.
Step 4: Layer tortilla, salsa mixture, chicken, tortilla, vegetables, and cheeses.
Step 6: Repeat 4 times, or until you reach the top of the casserole. *NOTE: Stop layering once you reach the top of your casserole dish and top with cheese*
Step 7: Cover and bake for 25 minutes.
Step 8: Uncover and bake 10-15 minutes longer or until cheese is bubbly and browning.
Step 9: Let stand for 10 minutes before serving. Sprinkle with chopped cilantro and cut into 12 pie shaped wedges...