Recipe: Santa Fe Chicken Casserole

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)
  1. Preheat oven at 180°C

  2. In medium microwave safe bowl, cook onion and garlic in olive oil on HIGH for 2-3 minutes until tender

  3. Stir in frozen chicken, black beans and salsa (If freezing, cool onion and garlic mixture before adding frozen chicken)

  4. In 2 quart glass baking dish, pour taco sauce

  5. Lay four corn tortillas over sauce

  6. Top with half of chicken mixture

  7. Spoon on half of sour cream in small dollops

  8. Sprinkle with half of cheese

  9. Top with remaining tortillas, chicken mixture, sour cream and cheese

  10. Cover with foil

  11. At this point, you can wrap the casserole well and freeze up to 3 months

  12. Bake at 350 degrees for 25-35 minutes until bubbly

  13. Uncover and bake 5-10 minutes longer until cheese is melted

  14. If frozen, thaw casserole overnight in refrigerator, then bake covered for 35-45 minutes until bubbly

  15. Uncover and bake 5-10 minutes longer until cheese melts

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