This casserole always receives rave reviews. Comfort food at its best and easy to assemble. I make this when I have leftover rotisserie chicken or boiled chicken from my homemade chicken soup. Check Carving a Rotisserie Chicken in the Ins & Outs section if you need help in how to dismantle an entire chicken. It sounds daunting, but the chicken is so tender that it almost falls off the bone by itself.
I like to use leftover cooked corn in this dish so when you decide to make this casserole (and I hope it’s soon), make extra corn so you’ll have it on hand. If you want to know how to cook corn on the cob, look at my Mexican Orzo Salad. This casserole is also great without the corn if you want to omit that step.
MEXICAN CHICKEN CASSEROLE
- 2 ears cooked corn, or 2 cups frozen corn
- 2 tablespoons canola oil
- 1 small onion, chopped – see chopping an onion
- 3 garlic cloves, minced – see mincing garlic
- 1 16-ounce can fat free refried beans
- 1 15.5-ounce can black beans, rinsed and drained
- 4 cups chopped cooked chicken
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon coarse salt
- 8 6-inch flour tortillas
- 1 cup salsa verde
- 2 cups (one 8-ounce package) shredded sharp cheddar cheese
- sour cream for serving
- sliced avocado or guacamole for serving
1.Preheat the oven to 375 degrees.
2.Cut the corn off the cob by standing the corn on its end and slicing down from top to bottom with a sharp knife.
3.Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for 3-5 minutes or until the onion is softened and translucent.
4.Add the beans, corn, chili powder, cumin, cayenne and salt to the skillet and mix. Lower the heat and let the mixture cook for 5 minutes, stirring frequently. Remove the skillet from the heat.
5.Spray a 10 1/2-inch baking dish with nonstick spray. This pan is the one that comes in a toaster oven which is why I selected it. If you don’t have that size, just use a similar sized pan. Layer 4 tortillas on the bottom of the dish, cutting to fit if necessary.
6.Spread half of the filling on top of the tortillas and top with half of the chicken, then half of the salsa.
7.Sprinkle half of the cheese over and then place the remaining 4 tortillas on top.
7.Repeat the layers with the remaining ingredients and cover the baking dish with aluminum foil.
8.Bake for 30 minutes. Remove the foil and bake for an additional 15 minutes. Preheat the broiler and run the casserole under the broiler, watching carefully, for about a minute to finish browning the cheese.
9.Slice and serve with sour cream and avocado.
Grocery Bag: Mexican Chicken Casserole