I had planned to have Chicken Fajitas Wednesday night, but for some reason that just didn’t sound appealing. Made this instead. You could use any salsa you have on hand, but I used Frontera Chunky Tomato Salsa. It’s definitely a more expensive brand, but just tastes so yummy. Green salsa would be really good here as well.
Southwest Chicken Casserole
- 1 whole skinless, boneless chicken breast (or two halves)
- 5 corn tortillas, cut into short strips
- 1 16 oz jar salsa
- 1 Can black beans, rinsed and drained
- Shredded cheddar cheese to cover top (1/4 – 1/2 cup)
Cook your chicken until not quite done. I like to roast it when I have skin-on breast, but boneless is best poached. Just put it in a bit of water and simmer very slowly for 10-15 minutes. It doesn’t have to be all the way done (and is better if it isn’t), because we’re going to bake it in the casserole later. Trim your chicken and cut it into chunks. Layer salsa, then beans, then chicken, then tortilla strips into a 9X9. Repeat until you’ve used those up, then smash it all down so it’s even. Top with cheese. Bake at 375ish for 20-30 minutes until bubbly and hot. Serve with lettuce and sour cream if you like.