Chicken Tortilla and Cheese Bake Recipe

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Mexican flavors galore! This fun cheese and bean casserole can be served at a party buffet or simply for a family meal. And, the leftovers can be reheated quickly in the microwave.
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  • 3 cups chicken, cooked and cubed
  • 30 ounces black beans, drained
  • 2 1/2 cups tortilla chips, lightly crushed
  • 4 cups cheddar cheese, shredded (or use a blend)
  • 2 cups mozzarella cheese, shredded (or use a blend)
  • 4 large 11 inch diameter flour tortillas, sliced
  • 3 cups salsa - any flavor
  • 4 ounces can of green chilies, chopped (optional)
Container: 9 x 13-inch baking dish
15 mins
1 hr
1.5 hrs
  • Preheat oven to 325° F.
  • Lightly spray baking dish with no-stick cooking spray.
  • Cut 11 inch diameter flour tortillas into 1/2 inch wide strips.
  • Spread all the tortilla chips over the bottom of the dish.
  • Layer in the following order: half of black beans (15 oz), 2 cups of cheese, and half of the flour tortilla strips. Then add the chicken and pour the 3 cups of salsa over the it.
  • Next, layer in the following order: 2 cups of cheese, remaining flour tortilla strips, and remaining (15 oz) of black beans.
  • Spread 2 cups of cheese over top.
  • Cover with foil* and bake 50 minutes.
  • Uncover and bake an additional 10 minutes.
  • Serve with extra salsa if desired.
*Spray foil with cooking spray to prevent cheese from sticking.
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