CHICKEN TORTILLA CASSEROLE #mexican #food

CHICKEN TORTILLA CASSEROLE 

I cherish Tex-Mex flavors and simple dishes are an all out lifeline on occupied weeknights. This Chicken Tortilla Casserole is a straightforward supper goulash that doesn't require a great deal of exertion, particularly on the off chance that you have the chicken cooked early. My most loved part is the scraps. I think the indication of a decent meal is having the capacity to appreciate it the following day and this goulash is similarly as great when it is re-warmed as it is the point at which it's new out of the stove. Pack up the remains for lunch, or spare yourself considerably additional time the following night by serving it once more. I guarantee nobody will gripe. 

Chicken Tortilla Casserole has all that I adore about Tex-Mex layered between meager flour tortillas. You have your destroyed chicken covered in a delightful sauce of diced tomatoes and green stews, dark beans, corn, flavors, and obviously some cheddar, and layers of flour tortillas that make a scrumptious dish that is somewhere close to a burrito and a southwest lasagna. 

Those astonishing fixings heat together for around 40 minutes until the cheddar on top is altogether softened and bubbly and the dish is warmed entirely through. When it is prepared remove it from the broiler and let it sit for around 10 minutes. I know, it's difficult to oppose diving directly in, yet in the event that you give it a couple of minutes to chill it will set up enough to receive some pleasant cuts in return. Serve it up with a little sharp cream, perhaps a sprinkle of new cilantro and supper is served.

Also try our recipe : MIYM CHICKEN #chicken#aneasy

Ingredients :

• 2 pounds Chicken breasts cooked and shredded
• 1 tablespoon Olive oil
• 1 Onion diced
• 2 teaspoons Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Garlic powder
• ½ teaspoon Salt
• 1 can Black beans drained
• 1 can Corn drained
• 15 oz. Rotel
• 28 oz. Tomato Sauce
• 1 cup Chicken broth
• 18 Flour tortillas
• 2 cups Cheddar Cheese shredded

Instructions :

1. Preheat the oven to 375 degrees F. Grease a 9×13-inch casserole dish.
2. Heat the olive oil in skillet over medium high heat and add onion, sauteing until softened.
3. Add chili powder, cumin, garlic powder, salt, black beans, corn, Rotel, tomato sauce, and chicken broth. Simmer for 10-12 minutes.
4. Scoop out some of the sauce and spread a bit on the bottom of a casserole dish and then line the bottom with tortillas (about 6).
5. Spread a layer of the chicken over the tortillas then top with a layer of the sauce and a layer of cheese.
6. Top with 6 more tortillas and repeat the layers adding chicken, sauce, and cheese.
7. Top with the last of the tortillas and a layer of cheese.
8. Cover with foil and place in oven and bake at 375 degrees F. for 30 minutes. Remove foil and continue to bake for 10 minutes, until cheese is melted and bubbling. Let rest for 10 minutes and serve.

Read more our recipe : MEXICAN STUFFED SHELLS #delecious #mexicanfood

source : bit.ly/2FIl0WR