Recipe courtesy of Mrs.LB705
Ingredients:
1 onion, chopped
3 cloves garlic, minced
1 TBSP olive oil
2 cups fully cooked diced chicken
2 15oz. cans black beans (but I found that to be a LOT of beans, so I only usually use one)
24 oz. jar salsa (your favorite kind!)
1 c. taco sauce
corn tortillas
1 c. sour cream
shredded cheese of your choice, how much is up to you (I use Mexican blend)
Preheat oven to 350*.
Cook onion and garlic in olive oil on high for 2-3 minutes in the microwave (until tender). Stir in frozen chicken, black beans (drained and rinsed), and salsa.
In 2 quart glass baking dish, pour taco sauce. Lay one layer of tortillas over sauce, top with half of the chicken mixture. Spoon half the sour cream on top in dollops, and sprinkle with half of the cheese. Add another layer of tortillas, chicken mixture, sour cream and cheese.
Cover with foil and bake at 350* for 25-35 minutes until bubbly. Uncover and cook 5-10 minutes longer until cheese is melted.
1 onion, chopped
3 cloves garlic, minced
1 TBSP olive oil
2 cups fully cooked diced chicken
2 15oz. cans black beans (but I found that to be a LOT of beans, so I only usually use one)
24 oz. jar salsa (your favorite kind!)
1 c. taco sauce
corn tortillas
1 c. sour cream
shredded cheese of your choice, how much is up to you (I use Mexican blend)
Preheat oven to 350*.
Cook onion and garlic in olive oil on high for 2-3 minutes in the microwave (until tender). Stir in frozen chicken, black beans (drained and rinsed), and salsa.
In 2 quart glass baking dish, pour taco sauce. Lay one layer of tortillas over sauce, top with half of the chicken mixture. Spoon half the sour cream on top in dollops, and sprinkle with half of the cheese. Add another layer of tortillas, chicken mixture, sour cream and cheese.
Cover with foil and bake at 350* for 25-35 minutes until bubbly. Uncover and cook 5-10 minutes longer until cheese is melted.
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