South of the Border Chicken Tortilla Bean Casserole
You can never have too many main course recipes, so give South of the Border Chicken Tortilla Bean Casserole a try. One serving contains 686 calories, 44g of protein, and 25g of fat. This gluten free recipe serves 8. A mixture of ground cinnamon, canolan oil, bush's® pinto beans, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 1 hour and 10 minutes.
Instructions
1
Preheat oven to 350 degrees F (175 degrees C).
Equipment you will use
Oven
2
Heat the canola oil in a large skillet over medium heat.
Ingredients you will need
Canola Oil
Equipment you will use
Frying Pan
3
Add the chicken, garlic and onion; cook and stir until onion is tender.
Ingredients you will need
Whole Chicken
Garlic
Onion
4
Remove from the heat and stir in BUSH'S® Kidney Beans, BUSH'S® Pinto Beans, BUSH'S® Black Beans, green chilies, tomatoes, corn, taco seasoning, cumin, cinnamon, seasoned salt, pepper, sour cream and tortillas.
Ingredients you will need
Taco Seasoning Mix
Green Chili Pepper
Seasoned Salt
Kidney Beans
Black Beans
Pinto Beans
Sour Cream
Tortilla
Cinnamon
Tomato
Pepper
Cumin
Corn
5
Transfer to a greased 9x13 inch baking dish.
Equipment you will use
Baking Pan
6
Sprinkle cheese and olives over the top. Cover with aluminum foil or a lid.
Ingredients you will need
Cheese
Olives
Equipment you will use
Aluminum Foil
7
Bake in the preheated oven for 40 minutes. Uncover and bake for and additional 15 minutes or until heated through and cheese is melted.