The Ferguson Recipes has 574 Recipes
Sort by
Recipe Name
Sort by
Section
Sorted by
Author
Chicken Breasts Baked With Herbed Cheese In Puff Pastry ChickenJancsi, Carol
Chicken Pot Pie Stew Soups/StewsJancsi, Carol
Chicken Piccata ChickenJancsi, Carol
Chicken With Eggplant Gorgonzola Crust ChickenJancsi, Carol
Chicken Sauté With Fresh Corn And Tomatoes ChickenJancsi, Carol
Chicken Tortilla Casserole MexicanJancsi, Carol
Chicken With Creamy Mushroom Sauce ChickenJancsi, Carol
Chicken With Roquefort Cream Sauce ChickenJancsi, Carol
Chicken With Mushrooms And Sherry Sauce ChickenJancsi, Carol
Confetti Chicken And Avocado Enchiladas MexicanJancsi, Carol
Confetti Chicken Big Bowl ChickenJancsi, Carol
Creamy Chicken And Leeks ChickenJancsi, Carol
Creamy Chicken And Pasta ChickenJancsi, Carol
Creamy Chicken And Vegetables Over Rice ChickenJancsi, Carol
Creamy Chicken With Mushrooms And Peppers ChickenJancsi, Carol
Curried Game Hens With Cilantro Salad Poultry: OtherJancsi, Carol
Festive Chicken, Black Bean And Tortilla Casserole ChickenJancsi, Carol
Game Hens Braised In Apple Brandy Poultry: OtherJancsi, Carol
Grilled Mustard Chicken ChickenJancsi, Carol
Garlic Roasted Chicken With Lemon Herb Gravy ChickenJancsi, Carol
Full Page 4 x 6 5 x 7

1 tablespoon vegetable oil
1 cup chopped yellow onion
1/2 red bell pepper, seeded and chopped
2 garlic cloves, minced
1 (14.5-ounce) can crushed tomatoes in rich puree
1/2 cup purchased salsa
1 teaspoon chili powder
1/2 teaspoon dried oregano
3/4 teaspoon salt
Freshly ground pepper
2 (15-ounce) cans black beans, drained and rinsed
2 to 3 cups cubed cooked chicken breast
6 corn tortillas
2 cups grated Cheddar cheese
Sour cream, avocado slices, sliced green onions and chopped black olives, optional toppings

Preheat oven to 350 degrees. In a large skillet over medium heat, warm oil. Add onion, bell pepper and garlic and sauté until tender, about 5 minutes. Add tomatoes, salsa, chili powder, oregano, salt and pepper to taste and mix well. Stir in beans and chicken.
Lightly coat a 3-quart casserole or large oval baking dish with cooking spray and spread a third of the bean and chicken mixture over the bottom. Top with three tortillas and sprinkle with 1 cup of the cheese. Repeat bean mixture and tortilla layers. Top with remaining bean mixture and remaining 1 cup cheese. Cover and bake until bubbly, about 40 minutes. Uncover and bake 10 minutes longer. Let stand 5 minutes before serving with toppings.

6 to 8 servings
Keywords: Mexican, casseroles, chicken   Category: Chicken    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 07, 2009 by deebeeeff     Last Updated: October 25, 2014
Last Recipe Updated is:
Shrimp Scampi on July 23, 2017


Last Recipes Added are:
Shrimp Scampi on July 23, 2017
Dijon Mustard Brussels Sprouts on July 23, 2017
Vegetable Teriyaki With Japanese Noodles on July 23, 2017
Chicken & Biscuits With Mushroom Gravy on July 23, 2017
Pizza Seven Layer Dip on May 16, 2017


Founded April 13, 2006   
2015 fergusonrecipes.com