Annieway, I'll give a little background on this recipe--Brandon's sweet great aunt and cousin are throwing us a cookbook shower for the month of October. A cookbook shower is pretty self explanatory (the amazing people in our lives are sending us a different cookbook every day for a month), and we are loving it!
My mom was the first person we received a cookbook from--this is the one she gave us:
I was thumbing through it the other night and ran across a recipe for 'Chili Chicken Casserole.' I thought that sounded fairly easy and delicious, so I went ahead and made it. Actually, I take that back.. I majorly tweaked and renamed it, but I wouldn't have gotten the idea without the book!
And now I present to you my Mexican Tortilla Chicken Casserole!
- 4 boneless, skinless chicken breasts (sliced in half)
- 8 corn tortillas
- 2 cans cream of chicken soup, condensed
- 1 can Rotel (choose your heat, I always go with hot)
- 1 can black beans
- 2 cups grated Monterey Jack or cheddar cheese
- Preheat oven to 350 degrees. Place chicken in a greased 9x13-inch pan. Cut tortillas into 1-inch strips. Lay tortilla strips over chicken. In a large bowl, combine soup, Rotel, and beans.
- Spread mixture over tortilla layer. Sprinkle cheese evenly over top. Cover with aluminum foil and bake 25 minutes. Uncover and bake an additional 20-25 minutes, or until chicken is completely cooked through.
|Side note: I'm not a huge eater and Brandon is--that's why one side of the casserole looks weak.|
|My mad PS/cropping skillz.|