Tender chicken, bold spices, melty cheese, and veggies combine in a warm Tex-Mex casserole dish.
# What You Need:
→ Chicken
01 - 2 cups cooked shredded chicken breast
→ Seasonings
02 - 1 packet (1 ounce) taco seasoning
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
→ Vegetables
05 - 1 cup canned black beans, drained and rinsed
06 - 1 cup frozen corn, thawed
07 - 1/2 cup diced red bell pepper
08 - 1/2 cup sliced green onions
→ Sauce & Fillings
09 - 1 cup salsa, mild or medium
10 - 1/2 cup sour cream
→ Cheese
11 - 2 cups shredded Mexican blend cheese
→ Base
12 - 4 large flour tortillas (10-inch diameter)
# Directions:
01 - Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
02 - In a large bowl, mix shredded chicken, taco seasoning, garlic powder, onion powder, black beans, corn, red bell pepper, green onions, salsa, and sour cream until fully blended.
03 - Place two tortillas flat in the prepared baking dish, overlapping to cover the entire base.
04 - Spread half of the chicken mixture evenly over the tortillas, then sprinkle with 1 cup of shredded cheese.
05 - Top with the remaining tortillas, spread the rest of the chicken mixture on top, and finish with remaining cheese.
06 - Cover the dish with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
07 - Let the dish rest for 5 minutes before slicing. Optionally, garnish with extra green onions or chopped cilantro.
