Mexican Black Bean, Chicken, and Cheese Casserole

• 1 Tablespoon Vegetable Oil
• 1 cup Thinly Sliced Onions
• 5 cloves Garlic, Minced
• 2 cups Cooked, Shredded Chicken
• 15 ounces, weight Can Of Black Beans, Drained And Rinsed
• 3/4 cups Sour Cream
• 1 cup Chicken Broth
• 1 cup Salsa
• 15 pieces Corn Torillas, Cut Into 1 Inch Strips
• 1 cup Shredded Mexican Cheese

1. Preheat oven to 450 degrees.
2. Heat oil in a large nonstick skillet over mediu-high heat.
3. Add onion; saute 5 minutes or until lightly browned.
4. Add garlic; saute 1 minute.
5. Add chicken; cook 30 seconds.
6. Transfer mixture to a bowl.
7. Stir in beans and sour cream and set aside.
8. Add broth and salsa to pan; bring to a boil.
9. Reduce heat and simmer 5 minutes stirring occasionally.
10. Set aside.
11. Place half of tortilla strips in the bottom of an 11x7 inch baking dish coated with cooking spray.
12. Layer half of the chicken mixture over tortillas; top with remaining tortillas and chicken mixture.
13. Pour sauce from pan evenly over chicken mixture.
14. Sprinkle with cheese and bake for 10 minutes until tortillas are lightly browned and cheese is melted.
15. Serve with extra sour cream and salsa on the side.
16. Note: If you like heat, use El Patos Salsa de Chile Fresco for some or all of the salsa.
17. I use 1/4 cup of the El Pato mixed with 3/4 cup of mild salsa for a mild heat.
18. You can adjust to your familys heat preference.

vegetable oil, onions, garlic, chicken, black beans, sour cream, chicken broth, salsa, corn torillas, mexican cheese

Taken from tastykitchen.com/recipes/main-courses/mexican-black-bean-chicken-and-cheese-casserole/ (may not work)