Ingredients:

  • 2 cups cooked chicken, shredded
  • 1 cup salsa (mild or hot)
  • 1 can black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 cup diced bell pepper
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • 10 corn tortillas, cut into quarters
  • Salt and pepper to taste
  • Chopped cilantro (optional)
  • Sliced jalapeños (optional)
  • Avocado or guacamole (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a large mixing bowl, combine shredded chicken, salsa, black beans, corn, diced bell pepper, cumin, chili powder, salt, and pepper. Mix until well combined.
  3. Spread half of the tortilla quarters in the bottom of the baking dish. Top with half of the chicken filling mixture. Sprinkle with half of the cheese. Repeat the layering process with the remaining tortillas, filling, and cheese.
  4. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until bubbly and golden.
  5. Let the casserole cool for a few minutes before garnishing with chopped cilantro, jalapeños, or avocado. Slice and serve.