Summary
- Difficulty:
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Yield: Serves: 4
- 18 people call this recipe a favorite
- Rating: (0 ratings)
- Add to My Recipe Box
- Share on Facebook
-
Tweet This
- Email to a Friend
- Print: Full Page
- Nutrition Information
Would you like to rate or favorite this recipe? Sign up for a free account, or sign in if you already have an account.
Verde Chicken, Bean and Corn Tortilla Casserole
Ingredients
- 1-1/2 cups salsa verde (tomatillo salsa), divided
- 2 cups shredded or chopped cooked chicken
- 1 (15 or 16 oz.) can no salt added canned red or pinto beans, rinsed, drained
- 1-3/4 cups (7 oz.) Sargento® Limited Edition Shredded 4 Pepper Fiesta Blend Pepper Jack Cheese, divided
- 6 corn tortillas
- 1/4 cup chopped cilantro (optional)
- Sour cream (optional)
Directions
- Spread 1/2 cup salsa in an 8 or 9-inch square glass baking dish. In a medium bowl, combine chicken, remaining salsa, beans and 1 cup cheese; mix well.
- Arrange 3 tortillas in the dish, tearing to fit as needed. Spoon half of chicken mixture over tortillas. Repeat layering with remaining tortillas and chicken mixture. Cover dish with foil.
- Bake in a preheated 375°F oven 30 minutes or until heated through. Uncover; top with remaining cheese. Continue baking 5 to 10 minutes or until bubbly and cheese is melted. Top with cilantro and serve with sour cream, if desired.
