Recipe: Santa Fe Chicken Casserole

This recipe is a combination of several I read about in some of my cookbooks. It is one of the easiest in my collection, and so delicious.

Santa Fe Chicken Casserole

This recipe is a combination of several I read about in some of my cookbooks. It is one of the easiest in my collection, and so delicious.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 6

Ingredients

  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 tbsp olive oil
  • 250 g frozen fully cooked diced chicken
  • 2 cans black beans drained and rinsed
  • 700 ml thick and chunky salsa
  • 250 ml taco sauce
  • 8 corn tortillas or gluten free tortillas
  • 250 ml sour cream
  • 500 g cheese shredded

Instructions

  • Preheat oven at 180°C
  • In medium microwave safe bowl, cook onion and garlic in olive oil on HIGH for 2-3 minutes until tender
  • Stir in frozen chicken, black beans and salsa (If freezing, cool onion and garlic mixture before adding frozen chicken)
  • In 2 quart glass baking dish, pour taco sauce
  • Lay four corn tortillas over sauce
  • Top with half of chicken mixture
  • Spoon on half of sour cream in small dollops
  • Sprinkle with half of cheese
  • Top with remaining tortillas, chicken mixture, sour cream and cheese
  • Cover with foil
  • At this point, you can wrap the casserole well and freeze up to 3 months
  • Bake at 350 degrees for 25-35 minutes until bubbly
  • Uncover and bake 5-10 minutes longer until cheese is melted
  • If frozen, thaw casserole overnight in refrigerator, then bake covered for 35-45 minutes until bubbly
  • Uncover and bake 5-10 minutes longer until cheese melts