Ingredients with Measurements:
- 12 corn tortillas
- 2 cups of shredded cooked chicken
- 1 can of black beans, drained and rinsed
- 1 can of diced tomatoes with green chilies, drained
- 1 cup of corn kernels
- 1 cup of shredded cheddar cheese
- 1 cup of shredded Monterey Jack cheese
- 1/2 cup of sour cream
- 1/4 cup of chopped fresh cilantro
- 1 tablespoon of chili powder
- 1 teaspoon of ground cumin
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the shredded chicken, black beans, diced tomatoes with green chilies, corn kernels, chili powder, ground cumin, salt, and pepper.
3. In a separate bowl, mix together the shredded cheddar cheese, shredded Monterey Jack cheese, and sour cream.
4. Spread a thin layer of the chicken mixture on the bottom of the baking dish.
5. Place 4 tortillas on top of the chicken mixture, overlapping them slightly.
6. Spread half of the cheese mixture on top of the tortillas.
7. Repeat the layers, starting with the chicken mixture, then the tortillas, and then the remaining cheese mixture.
8. Cover the baking dish with aluminum foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
10. Sprinkle chopped cilantro on top of the casserole before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 375
Fat: 18g
Saturated Fat: 9g
Cholesterol: 81mg
Sodium: 674mg
Carbohydrates: 28g
Fiber: 6g
Sugar: 4g
Protein: 26g
Substitutions for ingredients:
- Shredded cooked beef or pork can be substituted for the shredded chicken.
- Pinto beans can be used instead of black beans.
- Diced green or red bell peppers can be added for extra flavor and nutrition.
Variations:
- Add sliced jalapeños or hot sauce for a spicier version.
- Use flour tortillas instead of corn tortillas.
- Top the casserole with diced avocado or guacamole before serving.
Tips and tricks:
- To save time, use a store-bought rotisserie chicken instead of cooking and shredding your own.
- Make the casserole ahead of time and refrigerate it until ready to bake.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the casserole in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the casserole on a large platter and garnish with chopped cilantro and sliced jalapeños.
Garnishes:
Chopped cilantro, sliced jalapeños, diced avocado, guacamole
Pairings:
Mexican rice, refried beans, cornbread
Suggested side dishes:
Mexican street corn, avocado salad, chips and salsa
Troubleshooting advice:
If the cheese is not melted and bubbly after removing the foil, place the casserole under the broiler for a few minutes.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F before shredding and using in the casserole.
Food history:
Quesadillas are a traditional Mexican dish made with tortillas and cheese. This casserole version adds chicken, beans, and other ingredients to make it a hearty and satisfying meal.
Flavor profiles:
Savory, cheesy, slightly spicy
Serving suggestions:
Serve the casserole hot with your favorite Mexican side dishes and garnishes.
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Region: Mexican