Southwest Chicken and Black Bean Casserole |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I was looking for a healthy and creative way to use up some things I had in the pantry. I like this recipe because it is so easy to prepare, very he4althy, and everyone in the family likes it. It is great for a family meal, as party fare, or to take to a pot luck. I also like it because you can feed a lot of people with a few inexpensive ingredients. Ingredients:
3 large boneless skinless chicken breasts |
2 (26 ounce) jars of walmart corn and black bean salsa |
1 (15 1/2 ounce) can black beans |
1 (10 ounce) bag frozen sweet corn, thawed |
24 small flour tortillas |
2 cups shredded mexican blend cheese |
ground cumin |
celery salt |
Directions:
1. Preheat oven to 350 degrees.
2. Sprinkle chicken breast generously with cumin and celery salt on both sides.
3. Place chicken in microwave steam bag, and cook according to package directions, reserving any cooking liquid.
4. Shred cooked chicken with two forks.
5. Combine shredded chicken, black beans, corn, and 1/2 of one jar of salsa and reserved cooking liquid in a large bowl.
6. Spread 1/2 of one jar of salsa into the bottom of two 13x9 baking dishes.
7. Place aprox. 3-4 tablespoons of the chicken mixture in the center of each tortilla and roll up.
8. Put each roll, seam side down, close together into baking dish.
9. Top each dish with 1/2 of the remaining salsa.
10. Sprinkle with cheese.
11. Bake at 350 degrees for 15-20 minutes or until cheese is melted and dish is bubbly.
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