Ingredients
- One small red onion, diced
- 1 TBSP. Olive Oil
- 1 can black beans, rinsed and drained
- 1 can Rotel
- 1 – 11 oz. can Shoe peg corn, drained
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 – 7 oz. can fire roasted or regular green chiles
- 18 corn tortillas
- 2 chicken breasts, cooked and shredded
- Salt & pepper to taste
- 8 oz. pkg. Mexican or taco blend cheese (2 c.)
- 16 oz. jar Salsa Verde (mild)
Directions
Preheat oven to 325 degrees. Spray 9 x 13 casserole pan with non-stick spray. Sauté red onion in olive oil. Add black beans, Rotel, corn, shredded chicken, seasoning and green chilies and 1/3 of the jar of Salsa Verde and heat through on low heat.
Pour another 1/3 of Salsa Verde in the casserole pan. Layer 6 corn tortillas overlapping to cover bottom of pan. Cover with half of mixture and one cup of cheese. Add another layer of 6 tortillas and top with remaining mixture. Add remaining 6 tortillas and top with any remaining Salsa Verde and cheese.
Bake covered with foil for approx. 30 minutes. Uncover last 5 minutes. (Serves eight.)
