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Mexican Tortilla Casserole

Ree Drummond : Food Network
  • 80 minutes
  • Serves 12 to 16

INGREDIENTS

1

Chicken breast (about 12 ounces), large boneless skinless

3

diced fresh tomatoes, fresh

1 11 ounce can

Corn, kernels

3 cloves

Garlic

1 15 ounce can

Kidney beans

1

Onion

1 15 ounce can

Pinto beans

1

Sour cream and cilantro

1

jar Salsa verde

2 cups

Rice, cooked

4 tsp

Chili powder

1

Kosher salt

2 tsp

Paprika

2 tbsp

Olive oil

2 tsp

Cumin, ground

1 lb

Cheddar-jack cheese, grated

10

Burrito-size, large

1 1/2 cups

Enchilada sauce, red

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