I have the perfect dinner idea for you.
It’s ooey-gooey and loaded with cheese.
It has lots of good for you veggies.
It’s got a Mexican flair.
And it’s super easy to throw together.
This dish kind of reminds me of the chicken enchiladas at Moxie’s (my favorite!) but a lazier version. Just throw all of the layers on top of each other and bake. Douse in sour cream and sprinkle on cilantro.
Or don’t if you think it tastes likes soap.
(I don’t understand you.)
Devour it! This is going to please everybody, take it from me.
Cheesy Chicken Taco Bake
- 1 ½ cups frozen corn, thawed
- 1 orange bell pepper, diced
- ½ red onion, diced
- 1 can black beans, drained and rinsed
- 2 cooked chicken breasts, diced
- 1 – 28 oz. can crushed tomatoes
- 2 tbsp. low sodium taco seasoning
- 1-2 tsp. salt to taste
- 10-12 small soft tortillas
- 3 cups shredded cheddar cheese
- Sour cream & fresh cilantro for garnish
Preheat oven to 375 degrees.
In a large bowl stir together the corn, pepper, onion, black beans, chicken, crushed tomatoes and taco seasoning. Mix well and add salt to taste.
Tear the tortillas in strips and layer 1/3 of the strips evenly on the bottom of a 9×13 pan. Spread half of the chicken and vegetable mixture. Layer another 1/3 of the tortilla strips and half the shredded cheese. Then spread the other half of chicken mixture over the layer of tortilla strips. Layer the remaining tortilla strips on top and cover evenly with the remaining shredded cheese.
Bake for 25-30 minutes until the casserole is bubbly and cheese is melted. Remove from the oven.
Let stand for a few minutes, then cut into squares. Serve with sour cream and fresh cilantro.