My Favorite Meal–Chicken Tortilla Casserole

We call this meal – Chicken Tortilla Casserole. I first learned of this recipe from Dee at Two of a kind, and immediately fell in love. Andrew loves it, we love it, everyone I cook it for loves it! How could you go wrong? I Really thought I had changed up the recipe, but after going back and looking at hers – I see it’s not all that much different… just the chicken :)

I’d have to preface this and probably many future recipe posts with one thing: I often cook whole chickens in my pampered chef deep covered baker – because I love it, and it takes only 30 minutes to cook a whole chicken in the microwave, and it turns out perfectly. Every. Time. A whole chicken at Target costs a little less than $4, and lasts our family for at least two hearty meals. It’s one of my favorite kitchen items (along with MANY other pampered chef items). <this is not a sponsored post…>

OK. Back to Business.

What you need for this recipe:

Shredded or Cut-Up Chicken (however much to suit your family, we use apx 1/2 of a 3lb whole chicken…about two large chicken breasts worth)
3/4 Sweet Yellow Onion, chopped finely
1 Can Black Beans, rinsed and drained
1 Can Corn, drained
1 cup Salsa (I use half the jar of salsa that I buy, and I get restaurant style)
1 cup Chicken Broth (I use the liquid left over from cooking my whole chicken. It’s a bit more fatty, but totally delicious.)
2-3 cups Shredded Mozzarella cheese
5-6 Tortillas cut into small strips(can be more or less, just depending on what you have and how big of a family you’re trying to feed! I tend to lean towards 5 so I can make this meal twice with a bag of 10 tortillas)
Sour Cream for Topping!!

Preheat oven to 450

Sautee the chopped onion and shredded chicken along with apx 1 tbsp of the chicken drippings from cooking the chicken (or you could use oil) in a large frying pan. In a smaller sauce pan I heat 1 cup salsa and 1 cup chicken liquid (or broth) slowly to a boil. Then reduce heat and let simmer until ready to use.

Meanwhile drain and rinse the beans/corn. Mix these in with the chicken and onions when the onions are tender.

Put about half of the tortilla strips along the bottom of a lightly greased (I use spray) 9x13 casserole. Layer half of the chicken mix with half of the cheese. repeat with remaining tortilla strips, chicken mix, and cheese. Pour liquid (salsa/broth) evenly over the top.

Bake in the oven for apx. 10 minutes or until cheese is melted. TaDa!!

Yum!!
We serve this with sour cream. It makes for a perfect offset to this meal. I cook this almost any time we have guests now, and everyone has loved it! We rarely have leftovers, although they’re just as delicious (if not more) than the day I make it!