Chicken, Black Bean & Tortilla Casserole

Nobody really likes the word "casserole", do they? But they're easy... and often tasty too! So here's a recipe Heath got from work one day that we tried out:

2 chicken breasts (diced)
1 Tbsp. minced garlic
2 tsp. cumin
1 chopped onion
chopped green bell peppers
14.5 oz. can diced Mexican-style tomatoes
3/4 c. salsa
2 15 oz. cans black beans (drained and rinsed)
6 7-inch tortillas
2 c. shredded cheddar cheese (mozzarella might be good too)

In a large skillet, brown the chicken with a little garlic salt and pepper, the cumin, and the minced garlic. Add the onions and bell peppers and cook a bit longer.

Add undrained tomatoes and salsa. Simmer, uncovered, for 10 minutes. Stir in the beans.

Spray a 2-quart baking dish with non-stick spray. Add 1/3 of the chicken-bean mixture to the pan. Sprinkle with a little cheese. Layer three tortillas on top. (I found that if you do a whole one first, then cut the next into fourths and put those with the corners in the corners of the pan, followed by another whole one atop that, then you get complete coverage. Clear as mud? Maybe I'll post an illustration if we get complaints. ;o)

Repeat the process: chicken-bean mixture, cheese, tortillas, then chicken-bean mixture. (Now stop because you've run out of tortillas!)

Top with the rest of your cheese (and a little more if you're feeling sassy). Bake at 350 degrees for 35-40 minutes. Let stand for 10 minutes before serving. (Needs to have that congeal-factor, like homemade pizza.)

This is a staple meal at our house. Dee-lish!