Tortilla Chicken Casserole

I’m always looking for dishes that will give me the most bang for my effort, i.e., very little effort, enough for lunch the next day, and it has to reheat well. This does not disappoint!  You can also see from my ingredients, I used as many shortcuts as possible 🙂


8 flour (of any variety) or whole wheat tortillas
3 cups cooked chicken
1 Tbs olive oil

1 cup chopped onion
1 cup chopped red bell pepper
19oz black beans (about 1 1/2 cups)
2 cups corn (frozen, canned, fresh)
1tsp Mexican blend seasoning ( can sub chili powder for more heat)
3 cups salsa
1 1/2 cups sour cream
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups shredded cheddar cheese
1 Tbs finely chopped cilantro (can sub parsley)


Preheat oven to 350. Spray casserole dish large enough to fit tortillas, with cooking spray. Heat olive oil, sauté onion and red bell pepper for 5 minutes, until softened. Mix in seasoning, remove from heat and stir in black beans and corn.

Serves 12

Derived from

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