Chicken Tortilla and Cheese Bake Recipe
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Mexican flavors galore! This fun cheese and bean casserole can be served at a party buffet or simply for a family meal. And, the leftovers can be reheated quickly in the microwave.
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3 cups chicken, cooked and cubed
30 ounces black beans, drained
2 1/2 cups tortilla chips, lightly crushed
4 cups cheddar cheese, shredded (or use a blend)
2 cups mozzarella cheese, shredded (or use a blend)
4 large 11 inch diameter flour tortillas, sliced
3 cups salsa - any flavor
4 ounces can of green chilies, chopped (optional)
:9 x 13-inch baking dish
Preheat oven to 325° F.
Lightly spray baking dish with no-stick cooking spray.
Cut 11 inch diameter flour tortillas into 1/2 inch wide strips.
Spread all the tortilla chips over the bottom of the dish.
Layer in the following order: half of black beans (15 oz), 2 cups of cheese, and half of the flour tortilla strips. Then add the chicken and pour the 3 cups of salsa over the it.
Next, layer in the following order: 2 cups of cheese, remaining flour tortilla strips, and remaining (15 oz) of black beans.
Spread 2 cups of cheese over top.
Cover with foil* and bake 50 minutes.
Uncover and bake an additional 10 minutes.
Serve with extra salsa if desired.
*Spray foil with cooking spray to prevent cheese from sticking.
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