Layered chicken and cheese casserole with black beans, corn, and bold Tex-Mex seasonings baked to perfection.
# Components:
→ Chicken
01 - 2 cups cooked shredded chicken breast
→ Seasonings
02 - 1 packet (1 oz) taco seasoning
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
→ Vegetables
05 - 1 cup canned black beans, drained and rinsed
06 - 1 cup frozen corn, thawed
07 - 1/2 cup diced red bell pepper
08 - 1/2 cup sliced green onions
→ Sauce & Fillings
09 - 1 cup mild or medium salsa
10 - 1/2 cup sour cream
→ Cheese
11 - 2 cups shredded Mexican blend cheese
→ Base
12 - 4 large flour tortillas, 10-inch
# Method:
01 - Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
02 - In a large bowl, combine shredded chicken, taco seasoning, garlic powder, onion powder, black beans, corn, red bell pepper, green onions, salsa, and sour cream. Stir until fully incorporated.
03 - Arrange two flour tortillas flat to cover the bottom of the baking dish, overlapping as needed.
04 - Spread half of the chicken mixture evenly over the tortillas. Sprinkle with 1 cup of shredded cheese.
05 - Place the remaining tortillas over the cheese layer. Spread the rest of the chicken mixture on top, then cover with the remaining 1 cup of shredded cheese.
06 - Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until cheese is melted and bubbly.
07 - Allow to rest for 5 minutes before slicing. Optionally garnish with extra green onions or chopped cilantro.
