Chicken Tortilla Casserole Recipe

Chicken Tortilla Casserole Directions

Preheat your oven.

Place whole chicken in large stock pot. Cover with water and bring to a boil. Cook the chicken until it is tender about 45 – 60 minutes. Remove from water and cool slightly for easier handling. Remove skin and de-bone the chicken.

Place the chicken in a large bowl and set aside.

Tear corn tortillas into 1” strips. Combine in a bowl the milk, cream of chicken soup and salsa, chopped onions and olives. Mix well. Layer 1/2 of the torn corn tortillas in pan. Top with 1/2 of soup mixture, 1/2 of the drained black beans and 1/2 of the drained corn. Top with 1 cup of the cheese. Repeat layers.

Bake in hot oven. Serve with additional salsa and sour cream if desired. Sprinkle with dried chives if desired.

Recipe Serves: 9 to 12

Note: I did not have any black beans on hand, so I used Santa Fe beans this time.