Mexican Chicken Tortilla Bake

Reprinted with permission from Casseroles © 2013 edition, Sterling Publishing Co., Inc.

45 minutes prep time       Serves 6

1 Tbsp olive oil

1 large red onion, sliced thinly

1 medium red bell pepper, sliced thinly

1 (28 oz) can diced tomatoes, undrained

1 (15 oz) can kidney beans, rinsed, drained

1 (11 oz) can corn kernels, rinsed, drained

1 oz taco seasoning

2 c shredded cooked barbecued chicken*

1/3 c coarsely chopped fresh cilantro

4 (71/2-inch) flour tortillas

3/4 c coarsely grated mozzarella cheese


1. Preheat oven to 425º.

2. Heat oil in a large saucepan. Cook onion and pepper, stirring, until tender. Add undrained tomatoes, beans, corn, and seasoning. Simmer, uncovered, about 10 minutes or until thickened slightly. Add chicken and cilantro; cook, stirring, until hot. Season to taste.

3. Line base and sides of an 8-inch springform pan with foil or parchment paper; place on oven tray. Line base of pan with a tortilla; top with one-third of chicken mixture. Repeat layering with remaining tortillas and chicken mixture, finishing with a tortilla; sprinkle with cheese. Bake, uncovered, about 20 minutes until browned lightly. Stand 5 minutes before cutting. Serving suggestion: Serve with an avocado salad or guacamole.

*You need to buy half of a large barbecued chicken to get the amount of shredded meat required for this recipe.