Southwest Tortilla Casserole - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 can whole-kernel corn
- 1 can stewed tomatoes
- 1 can chopped mild green chiles
- 2 tbsp. vegetable oil
- 3 tbsp. all-purpose flour
- 2 1/2 c. milk
- 3/4 lb. skinless, boneless cooked chicken
- 1 can black beans
- 1/4 c. cilantro
- 1 3/4 c. shredded pepper Jack cheese
- 8 corn tortillas
- chopped cilantro or parsley
Instructions
- Preheat oven to 375 degrees F. In bowl, combine corn, stewed tomatoes, and green chiles with their liquid. Spoon half of corn mixture into bottom of 13-inch by 9-inch glass baking dish.
- In 2-quart saucepan over medium heat, into hot vegetable oil, stir flour until blended; cook 1 minute. Gradually stir in milk; cook, stirring constantly, until mixture boils and thickens.
- Into corn mixture remaining in bowl, stir chicken, black beans, cilantro, 1 cup shredded cheese, and half the white sauce.
- Arrange half the tortillas over corn mixture; top with the chicken mixture. Arrange remaining tortillas over chicken mixture; top with remaining white sauce, then remaining cheese.
- Bake casserole 30 to 35 minutes until hot in the center and bubbling around the edges. Let stand 15 minutes for easier serving. Garnish with chopped cilantro.
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