Chicken Tucson

It's been a while since I posted a recipe and a friend requested this today. I know she reads the blog, so I told her I'd share it here. Maybe someone else will enjoy it too.

Chicken Tucson

1 20 oz jar salsa
2 16 oz cans black beans
1 red bell pepper, chopped
2 cups cooked, cubed chicken breast
6 corn tortillas
2 cups shredded Cheddar Cheese
1/2 cup sour cream

1. Spread 1/2 cup salsa in casserole dish and set aside. Drain black beans and rinse well. Drain again. In large bowl, combine beans, bell pepper, chicken, and remaining salsa and mix well.

2. Place 3 tortillas on salsa in bottom of dish. Top with half of the chicken mixture and sprinkle with half of the cheese. Top with 3 more tortillas, then remaining chicken mixture. Top with remaining cheese.

3. Bake at 350* for 25-35 minutes until bubbly and cheese begins to brown. Serve with sour cream.

* This is freezer friendly - if you want to freeze it, instead of step 3, wrap it & label it. To thaw & cook, thaw overnight in refrigerator. Bake at 350* for 30-40 minutes until hot and cheese begins to brown.

Notes:
1. The recipe I have calls for a 9x9 pan, but I've made it in all sorts of dishes & it turns out fine. Sometimes I have to adjust the number of layers I use. For example, I used a loaf pan and actually tore my tortillas to arrange them, and then ended up with 4 alternating layers of tortilla & chicken mixture instead of 2. I just do whatever fits.

2. I love salsa so I end up putting more on after I've cooked this - alongside my dollop of sour cream.

3. I think it would be yummy with corn and/or rice added to it...don't see any reason it wouldn't work, but since I had this frozen before I tried it, I just served them on the side. Corn bread would also be yummy with it, but I think corn bread is good with pretty much everything!

4. I tripled this recipe and got 4 casseroles out of it. Each time there's been more than enough for hubby, me, and Matthew so we've had lunch leftovers out of it too.


Enjoy :)