Tortilla Chicken Cassarole

You know, I realise that I haven't written anything in here since 2010.

HOWEVER . . . my kids keep calling me to get recipes.  It is so easy to just direct them here!  Ah, technology - give them a link, do as little work as possible.  I am very spoiled.

Anyway - here's a great recipe I found on Pinterest and tried.  Yum!  I kind of played it by ear, adjusting the ingredients so that it would only feed 2 of us.  It still made a lot.  It's a lot like lasagna, which means you can increase or decrease the ingredients as you like.  It's also kind of like Tortilla soup, which I love -- perfect for a cold day.  Enjoy!

Tortilla Chicken Casserole

8 flour tortillas (big enough to cover a round cassarole dish or pie plate)
3 cups cooked chicken, shredded or chopped
1 Tbsp. olive oil
1 small onion, chopped
1 red pepper, chopped (I used a roasted one I got in a jar)
1 can black beans, drained
1 can corn (the mexican corn is great for this), drained
1 tsp. chili powder
3 cups salsa
1 1/2 cups sour cream
Monterey Jack cheese, shredded
Cheddar cheese, shredded
Fresh cilantro, chopped for garnish

Preheat oven to 350.

Spray a casserole dish with your choice of non-stick spray.  My dish looked kind of like this:

It's nice because it has a lid, and you'll need to bake this dish covered.

However, you can always use a deep quiche dish, or a  nice  heavy pie plate.  Your choice.

In a small saute pan, heat olive oil.  Cook the onion and red pepper until onion is translucent.  Add the chili powder.  Then add in the black beans and corn.  Simmer a minute, and then remove from heat.

In a medium bowl, mix the sour cream with the salsa.  Set aside.

In your casserole dish, layer your ingredients:  Place a tortilla in the bottom.  Cover with the salsa/sour cream mixture.  Top with the veggie mixture, and then cover that with the
cheeses.  Repeat this process until you reach the top of your baking dish.  Finish the last layer with cheese.

Cover and bake @ 350 for 25-30 minutes.  Then uncover and bake an additional 10-15 minutes, or until cheese is bubbly and beginning to brown.  Let stand 10 minutes before serving for ingredients to finish cooking and set.  Add chopped fresh cilantro over a dollop of sour cream to garnish.

Serve in pie-shaped wedges.  Makes enough for at least 6 people with leftovers.