Chiliquiles Recipe

8 servings

Ingredients:

8 corn or flour tortillas

Vegetable cooking spray

1 medium green bell pepper, thinly sliced

1/2 - 1 teaspoon minced jalapeno chili

Enchilada Sauce

1 can black beans, rinsed, drained

1/2 cup whole-kernel corn

16 ounces cooked chicken breast, shredded

1 large tomato, thinly sliced

1 - 1 1/2 cups shredded reduced-fat cheddar cheese

Medium or hot salsa

Method:

Spray both sides of tortillas lightly with cooking spray, cook in small skillet over medium high heat until lightly browned, 30 to 60 seconds per side. Cool slightly, cut into 1/2-inch strips. Saute bell pepper and jalapeno chili in lightly greased medium skillet 2 to 3 minutes, stir in Enchilada Sauce and cook until hot.

Arrange 1/3 of the tortilla strips in bottom of 2-quart casserole, top with 1/3 each of the black beans, corn, chicken, tomato slices, cheese and Enchilada Sauce mixture. Repeat layers 2 times. Bake, uncovered, at 350 degrees until hot, about 30 minutes, sprinkling with cheese during last 10 minute of baking time. Serve hot with salsa.

More Casseroles Recipes