Cheesy chicken casserole layered with tortillas, black beans, corn, and zesty seasonings for a Tex-Mex twist.
# Components:
→ Chicken
01 - 2 cups cooked chicken breast, shredded
→ Seasonings
02 - 1 packet (about 1 oz) taco seasoning
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
→ Vegetables
05 - 1 cup canned black beans, drained and rinsed
06 - 1 cup frozen corn, thawed
07 - 1/2 cup red bell pepper, diced
08 - 1/2 cup green onions, sliced
→ Sauce & Fillings
09 - 1 cup salsa (mild or medium)
10 - 1/2 cup sour cream
→ Cheese
11 - 2 cups shredded Mexican blend cheese
→ Base
12 - 4 large flour tortillas (10-inch)
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
02 - In a large bowl, mix shredded chicken, taco seasoning, garlic powder, onion powder, black beans, corn, red bell pepper, green onions, salsa, and sour cream until fully incorporated.
03 - Arrange two tortillas flat in the bottom of the prepared dish, overlapping to cover the base completely.
04 - Spread half of the chicken mixture evenly over the tortillas, then sprinkle with 1 cup of shredded cheese.
05 - Place the remaining tortillas on top, spread the remaining chicken mixture over them, and top with the last cup of shredded cheese.
06 - Cover with aluminum foil and bake for 20 minutes.
07 - Remove foil and continue baking for 10 minutes more, until cheese is melted and bubbly.
08 - Let rest for 5 minutes before slicing. Optionally garnish with extra green onions or chopped cilantro.
