Black Bean and Chicken Casserole

Black Bean and Chicken Casserole

Black Bean and Chicken Casserole


1/2 small onion, chopped

1/2 red bell pepper, seeded and diced

1 16-oz. can black beans, drained and rinsed

1 cup shredded cooked skinless chicken

1 tablespoon chili powder

1 clove garlic, minced

1/2 teaspoon salt

1 1/2 cups shredded Cheddar

2 16-oz. jars tomato salsa

12 corn tortillas

1/2 cup sour cream, optional


Mix onion, bell pepper, beans, chicken, chili powder, garlic, salt and 1/2 cup cheese in a medium bowl.

Spread 1/3 of salsa in slow cooker. Layer 6 tortillas on top, overlapping. Top with half of filling, spread with 1/3 of salsa and sprinkle with 1/2 cup cheese.

Make a second layer with 6 remaining tortillas. Top with remaining filling and salsa. Reserve remaining 1/2 cup cheese. Cover and cook on low for 2 to 4 hours.

During last 10 minutes of cooking, sprinkle with 1/2 cup cheese. Cover; cook until cheese melts. Spoon onto plates, top with sour cream, if desired, and serve.

Written by admin

I enjoy sharing a growing archive of delicious free recipes from both sides of my family and from those who have shared their favorite recipes.

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