Chicken Tortilla Casserole
4 cups shredded cooked chicken (about 3lbs. boneless, skinless chicken breasts)
1 tablespoon Olive Oil
1 small onion, diced
1 (4 oz.) can diced green chilies
2 (10 oz.) cans red enchilada sauce
2 (14.5 oz.) cans diced tomatoes (with green chilies if you’d like)
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon sugar
1 (29 oz.) can black beans, rinsed and drained
Green or Red Tabasco sauce, to taste (optional)
½ teaspoon salt
8 flour tortillas (trimmed to fit baking dish)
2 cups shredded cheese (Mexican blend, cheddar, pepper jack, etc.)
Preheat oven to 375-degrees. Coat a 9 x 13” casserole dish with cooking spray, and set aside.
In a large skillet, heat the oil over low-medium heat, and sauté the onion until translucent, about 3-4 minutes. Add the green chilies, enchilada sauce, diced tomatoes, cumin, chili powder and sugar. Stir to combine, and cook 2 minutes. Add the black beans, shredded chicken, tabasco (if using) and salt. Simmer for 15-20 minutes, stirring occasionally, until the liquid is reduced by a third. Remove from heat and set aside to cool for at least 10 minutes.
To assemble casserole: spread some of the chicken-bean sauce to cover the bottom of the casserole dish. Top with 4 flour tortillas (overlapping), then spread half the remaining sauce evenly over the tortilla’s, and top with half the shredded cheese. Top with remaining 4 tortilla’s, and follow with the remaining sauce, and then the remaining cheese.
Cover the pan with aluminum foil and bake at 375-degrees F for 30 minutes. Then, uncover, and bake for an additional 30 minutes, until the cheese melted and browned. Remove from oven, and let rest 10-15 minutes before slicing and serving.