Ingredients and Weight:
- 1 large onion, chopped (1 cup)
- 2 green bell peppers, chopped (2 cups)
- 2 red bell peppers, chopped (2 cups)
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 can (10 ounces) tomato soup
- 1 can (10 ounces) diced tomatoes and green chilies
- 1 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Preparation Time:
20 minutes
Cooking Time:
25 minutes
Difficulty Level:
3
Preparation Method Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine the onion, bell peppers, garlic, black beans, corn, chicken, tomato soup, diced tomatoes and green chilies, sour cream, chili powder, cumin, salt, and pepper. Mix well.
- Grease a 9x13-inch baking dish. Place a layer of tortillas in the bottom of the dish. Top with half of the chicken mixture. Repeat layers.
- Sprinkle the cheddar cheese on top.
- Bake for 25 minutes, or until bubbly and the cheese is melted.
Nutritional Information:
- Calories: 350
- Fat: 15g
- Cholesterol: 75mg
- Carbohydrates: 35g
- Protein: 25g
Dish Characteristics:
- Flavorful and satisfying
- Made with fresh, healthy ingredients
- Perfect for a party or weeknight dinner
User Comments:
- "This is a family favorite recipe that is always a hit. The combination of chicken, black beans, and peppers is delicious."
- "I love the layers of flavors and textures in this dish. The corn tortillas add a nice crunch."
- "I'm always looking for easy and budget-friendly recipes, and this fits the bill perfectly. It's quick and easy to make, and everyone loves it."
Special Precautions and Tips:
- If you don't have cooked chicken breasts, you can cook them in a skillet over medium heat for 8-10 minutes per side, or until cooked through.
- To make the casserole ahead of time, assemble it as directed but do not bake. Cover and refrigerate for up to 24 hours. When ready to serve, remove from the refrigerator and bake as directed.
