Name: Black Bean And Chicken Casserole
Yield: 4 servings
Ingredients: 1/2 small onion, chopped; 1/2 red bell pepper, seeded and diced; 1 16-oz. can black beans, drained and rinsed; 1 cup shredded cooked skinless chicken; 1 tablespoon chili powder; 1 clove garlic, minced; 1/2 teaspoon salt; 1 1/2 cups shredded Cheddar; 2 16-oz. jars tomato salsa; 12 corn tortillas; 1/2 cup sour cream, optional

Servings: 4 persons

1/2 small onion, chopped
1/2 red bell pepper, seeded and diced
1 16-oz. can black beans, drained and rinsed
1 cup shredded cooked skinless chicken
1 tablespoon chili powder
1 clove garlic, minced
1/2 teaspoon salt
1 1/2 cups shredded Cheddar
2 16-oz. jars tomato salsa
12 corn tortillas
1/2 cup sour cream, optional

1
Mix onion, bell pepper, beans, chicken, chili powder, garlic, salt and 1/2 cup cheese in a medium bowl.
2
Spread 1/3 of salsa in slow cooker. Layer 6 tortillas on top, overlapping. Top with half of filling, spread with 1/3 of salsa and sprinkle with 1/2 cup cheese. Make a second layer with 6 remaining tortillas. Top with remaining filling and salsa. Reserve remaining 1/2 cup cheese. Cover and cook on low for 2 to 4 hours.
3
During last 10 minutes of cooking, sprinkle with 1/2 cup cheese. Cover; cook until cheese melts. Spoon onto plates, top with sour cream, if desired, and serve.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Black Bean And Chicken Casserole

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