Ingredients
- 4 oz. (reduced-fat) cream cheese, softened
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 teaspoon ground cumin
- 2 cups (low-fat) milk
- 1 can black beans, drained and rinsed
- 1 can Mexi-corn, drained
- 1 bunch green onions, chopped
- 1 small can diced green chilies, drained
- 1 small can sliced black olives, drained
- 6 corn tortillas
- 2 large cans white chicken meat, drained OR 4 chicken breasts, cooked and chopped
- 3 cups shredded Mexican-blend cheese (try a lite cheese for a healthier alternative)
- Salsa and sliced avocados
In one bowl, mix cream cheese, soups and cumin; gradually stir in milk. In another bowl, mix black beans, corn, onions, chilies, and black olives. Stack the tortillas and cut into six wedges. Spread a little of the soup mixture in bottom of 9×13 baking dish. Layer half of the wedges onto soup mixture in the dish; top with half of the black bean-corn mixture. Add a layer of half of the chopped chicken. Continue layering with half of the remaining soup mixture and half of the cheese. Repeat layers. At this point the casserole may be refrigerated overnight or frozen up to 3 months and thawed in refrigerator before baking. Bake about 30 minutes at 350 degrees. (Bake longer if casserole has been in refrigerator.) Serve with salsa and avocado slices.
Notes: Pretty if sprinkled with fresh chopped cilantro or parsley.
Number of Servings: about 8
resource: chicken-betterrecipe.com
