This is a southwestern twist on an Italian classic. Layers of tortillas, chicken, black beans, and shredded cheese get coated in sour cream and green salsa mixture providing the ultimate creamy and filling dinner.
Author: The Anchored Kitchen
, drained, rinsed
Shredded Mexican Cheese Blend
6-Inch Flour Tortillas
or Salsa Roja
Preheat your conventional oven to 350 degrees F (180 degrees C).
Line a baking dish with
6-Inch Flour Tortillas (12)
, making sure to cover the bottom of the dish. Some tortillas will be overlayed.
In a small bowl whisk together the
Sour Cream (1 tub)
Salsa Verde (1 jar)
until smooth and well combined.
In a medium bowl combine the
Rotisserie Chicken (1)
Black Beans (1 can)
until well mixed.
Add half of the chicken and bean mixture on top of the tortillas at the bottom of the dish.
Spread about 1 cup of the sour cream mixture over the top of the chicken layer.
Sprinkle the layer evenly with 1/2 cup of
Shredded Mexican Cheese Blend (1 pckg)
Repeat these steps 5-7 one more time. Making a new layer of chicken, sour cream sauce, and cheese.
Top the last layer with the remaining tortillas, sour cream mixture, and shredded cheese.
Loosely cover the dish with aluminum foil and place it in the oven to bake for 30 minutes.
Uncover after thirty minutes and bake for an additional 5 minutes until the cheese is bubbly and melted.
Makes 8-10 servings.
Nutrition Per Serving
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