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