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Casseroles >  Leftovers >  Mexico >  Poultry >  Black Bean Chicken Casserole >

 

Black Bean Chicken Casserole

• 2 C leftover cooked chicken, shredded

• 1 red bell pepper, diced

• 1/2 red onion, diced

• 1/2 C sour cream

• 1/2 C jalapeno-flavored cream cheese

• 1 tsp. taco seasoning mix

• 1/2 tsp. salt

• 1 can (14 oz.) black beans, drained & rinsed

• 1/4 C hot water

• 1 TBS cumin

• 6 flour tortillas

• 1 jar (16 oz.) salsa

• 1/2 C mozzarella cheese, shredded

Preheat oven to 350-degrees F. In a large bowl, mix together chicken, bell pepper, red onion, sour cream, cream cheese, taco seasoning and salt. In a separate bowl, combine black beans, hot water and cumin. Mash with a fork until evenly mixed. Layer three flour tortillas in the bottom of a 9x9-inch baking dish. Top tortillas with half the salsa, half the black bean mixture and half the chicken mixture. Repeat layering with remaining ingredients, making sure to end with the chicken mixture. Sprinkle mozzarella cheese on top. Bake for about thirty to thirty-five minutes, or until golden in color. Allow to stand for five minutes before serving.

Related Links:

• Luscious Leftovers Cookbook

• Food Fare Culinary Collection: Mexican Cantina

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