Ingredients
-
1
-
3
-
1
-
9
-
2
-
1
-
1
-
8
-
1
-
2
-
-
-
-
-
Directions
Santa Fe Chicken OAMC, This is a great casserole that freezes and reheats well , This was really tasty! I didn’t get to the freezer with it this time, but will next time The only problem I had was the consistency of the corn tortillas They seemed to almost disappear in the liquid But the flavor was yum! Next time I will either use flour tortillas or a double layer of the corn ones But definately a keeper! Thanks! Gina :), I made this for a OAMC session and froze it I just took it out (2 months have passed) and heated it up last night The flavors were good, but I did not care for the way the tortillas got mushy Next time I might try flour instead of corn tortillas, or leave them out altogether Overall, good recipe!
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Steps
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1
Done
|
In a Saucepan, Cook Onion and Garlic in Olive Oil Until Tender. |
|
2
Done
|
Stir in Frozen Chicken, Black Beans and Salsa. |
|
3
Done
|
If Freezing, Cool Onion and Garlic Mixture Before Adding Frozen Chicken. |
|
4
Done
|
in 2 Quart Glass Baking Dish, Pour Taco Sauce Onto Bottom. |
|
5
Done
|
Lay Four Corn Tortillas Over Sauce. Top With Half of Chicken Mixture. Spoon on Half of Sour Cream. Sprinkle With Half of Cheese. |
|
6
Done
|
Top With Remaining Tortillas, Chicken Mixture, Sour Cream and Cheese. Cover With Foil. |
|
7
Done
|
You Can Wrap the Casserole Well and Freeze Up to 3 Months or Cook Now. |
|
8
Done
|
If Cooking Now, Bake at 350 Degrees For 25-35 Minutes Until Bubbly. Uncover and Bake 5-10 Minutes Longer Until Cheese Is Melted. |
|
9
Done
|
If Frozen, Thaw Casserole Overnight in Refrigerator, Then Bake Covered at 350 Degrees For 35-45 Minutes Until Bubbly; Uncover and Bake 5-10 Minutes Longer Until Cheese Melts. |
