Fiesta Chicken
Layers of shredded chicken, tacos, and cheese bake in a creamy sauce with corn, beans and tomatoes.
Servings: 8
Calories: 472
Equipment
Ingredients
- 15 ounces black beans rinsed and drained (1 can), or your favorite beans
- 10½ ounces condensed cream of chicken soup 1 can, or condensed cream of mushroom soup
- 1¼ cup sour cream plus more for serving
- 1 cup salsa or picante sauce, plus more for serving
- 1 cup corn niblets defrosted frozen or canned
- 2 small tomatoes chopped
- ½ medium green pepper chopped
- ½ small onion chopped
- 2 teaspoons chili powder or to taste
- 12 corn tortillas (6 inches), cut into 1-inch strips
- 3 cups cooked chicken chopped or shredded
- 2 cups shredded cheddar cheese about 4 ounces
- chopped fresh cilantro optional garnish
- salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 375°F. Grease a 9x13 inch baking dish.
- In a large bowl, combine beans, chicken soup, sour cream, salsa, corn, tomatoes, green pepper, onion, and chili powder.
- To the bottom of the prepared baking dish, layer half of the tortilla strips, half of the chicken, half of the soup mixture, and half of the cheese. Repeat ending with cheese.
- Cover and bake for 45 minutes, or until heated through and bubbling. Serve garnished with sour cream, salsa, and cilantro if desired.
Notes
- Store leftovers in the refrigerator for up to 3 days, or in the freezer for up to 1 month.
- Add about ½ teaspoon extra chili powder for a more zesty flavor. If serving to youngsters, the recipe is suitable as is.
Nutrition
Calories: 472 | Carbohydrates: 43g | Protein: 30g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 83mg | Sodium: 798mg | Potassium: 678mg | Fiber: 9g | Sugar: 4g | Vitamin A: 964IU | Vitamin C: 10mg | Calcium: 323mg | Iron: 3mg