Spicy Chicken Fiesta Bake
Chicken tenders, from the deli, Original or Hot & Spicy
Medium onion, chopped
Medium red bell pepper, chopped
|2, 8.8 oz. packages|
Quick white or long grain and wild rice, cooked
|15 oz. can|
Black beans, rinsed and drained
|15.25 oz. can|
Yellow corn, drained
Chili seasoning mix
Salt and pepper
Monterey Jack, shredded and divided
Sharp cheddar cheese, shredded
8 inch flour or whole wheat tortillas
Preheat oven to 400° Fahrenheit. Spray baking sheet with cooking spray.
Place chicken tender pieces onto baking sheet and bake for 6 minutes. Remove from oven and set aside. Keep oven turned on.
In a saucepan, heat oil. Add onion and bell pepper. Cook until onion is tender, but not fully cooked.
Add cooked rice along with beans and corn. Toss with seasoning mix.
Add salt and pepper, stir thoroughly. Add warm chicken pieces. Toss.
In a small bowl, lightly mix salsa and sour cream.
Grease a 3 quart casserole dish and layer each in bottom: 2 tortillas (overlapping to cover) then half meat and rice mixture, 2 tortillas (overlapping to cover), half salsa and sour cream mixture then half package of each cheese. Repeat layers.
Cover with foil and bake for 20 minutes. Remove foil and bake until golden-brown; another 5 - 10 minutes. Let stand for 10 minutes.
Cut wedges of layered casserole and place onto plates. Serve warm.