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
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