Southwest Chicken and Black Bean Casserole
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
2 Pans
- Serves:
- 12
ingredients
- 3 large boneless skinless chicken breasts
- 2 (26 ounce) jars of walmart corn and black bean salsa
- 1 (15 1/2 ounce) can black beans
- 1 (10 ounce) bag frozen sweet corn, thawed
- 24 small flour tortillas
- 2 cups shredded Mexican blend cheese
- ground cumin
- celery salt
directions
- Preheat oven to 350 degrees.
- Sprinkle chicken breast generously with cumin and celery salt on both sides.
- Place chicken in microwave steam bag, and cook according to package directions, reserving any cooking liquid.
- Shred cooked chicken with two forks.
- Combine shredded chicken, black beans, corn, and 1/2 of one jar of salsa and reserved cooking liquid in a large bowl.
- Spread 1/2 of one jar of salsa into the bottom of two 13x9 baking dishes.
- Place aprox. 3-4 tablespoons of the chicken mixture in the center of each tortilla and roll up.
- Put each roll, seam side down, close together into baking dish.
- Top each dish with 1/2 of the remaining salsa.
- Sprinkle with cheese.
- Bake at 350 degrees for 15-20 minutes or until cheese is melted and dish is bubbly.
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RECIPE SUBMITTED BY
I am a mother of two, a 14 year old and a 5 month old. My husband and I have been together since 9th grade!! We both love to cook, and spend time with our kids.