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Epicurious

Crusted Chicken and Black Beans

3.9

(36)

I came up with this recipe one day when I was boiling a big old hen for chicken soup and had plenty of meat left over, but if you don't care to fool with that, the casserole can easily be made with a nicely roasted chicken picked up in a deli or supermarket.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

One 3-pound cooked chicken (boiled or roasted)
1 medium-size ripe tomato, peeled and chopped (juices included)
One 15 1/4-ounce can black beans, drained
1 1/2 cups bottled salsa
6 ounces Monterey Jack cheese, shredded
1 tablespoon chopped fresh cilantro leaves
1/2 teaspoon ground cumin
Salt and black pepper to taste
Four 8-inch flour tortillas, cut into quarters
2 tablespoons corn oil

Preparation

  1. Step 1

    1. Preheat the oven to 350°F. Grease a 2 1/2-quart casserole and set aside.

    Step 2

    2. Remove and discard the skin and bones from the chicken, shred the meat, and place in a large mixing bowl. Add the tomato, beans, salsa, about three-quarters of the cheese, the cilantro, and cumin, season with salt and pepper, stir till well blended, and scrape into the prepared casserole. Arrange the tortilla quarters overlapping each other over the top, sprinkle with the oil, cover, and bake for 30 minutes.

    Step 3

    3. Uncover, sprinkle the remaining cheese evenly over the top, and bake till the top is golden and crusty, 10 to 15 minutes.

Crazy for Casseroles Harvard Common Press
TagsCasseroleWhole ChickenChickenPoultryTomatoVegetableBlack BeanBean and LegumeMonterey JackCheeseDairyCilantroHerbs & SpicesMainDinnerNut FreeEasyWeeknight MealsOven BakeCookbooks
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