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Full Online Book HomeLearning KitchenPoultry - Chicken Tortilla Casserole By Schmitty
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Poultry - Chicken Tortilla Casserole By Schmitty Post by :rikki Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2596

Click below to download : Poultry - Chicken Tortilla Casserole By Schmitty (Format : PDF)

Poultry - Chicken Tortilla Casserole By Schmitty

1/2 cup long grain white rice
1 cup chopped cooked chicken
1 cup frozen whole kernel corn
1 can (10 ounces) black beans drained and rinsed
2 green onions thinly sliced
1/4 cup chopped green chilies (half of 4 ounce can)
2 teaspoons ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
5 ounces Monterey Jack cheese shredded
2 cups bottled salsa
12 flour tortillas (6 inch)


Cook rice in unsalted water following package directions.

Combine chicken, corn, beans, onion, green chilies, cumin, chili powder, salt, pepper, 3/4 cup cheese, 1 cup salsa and cooked rice in bowl.

Heat oven to 375 degrees. Coat 13 x 9 x 2 inch baking dish with nonstick cooking spray.

Spoon 1/2 cup chicken mixture across center of each tortilla. Fold up sides to overlap on top; place in single layer in prepared dish.

Spoon remaining salsa over top. Sprinkle with remaining cheese. Cover.

Bake in 375 degress oven 15 minutes.

Increase oven temperature to 425 degrees.

Uncover and bake 10 minutes more.
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