Need a good way to use up all those broken tortilla chips in the bottom of the bag? Let’s be real… we’ve all tried to dunk some of these into a half-empty jar of salsa, only to drop the chip and end up with a ring of crusty salsa around our wrist…
Now you don’t have to deal with the embarrassment disappointment of broken-chip and salsa defeat!
Blue Corn Chicken Taco Casserole
Recipe Type: Casserole
Cuisine: Mexican
Author:
Prep time:
Cook time:
Total time:
Serves: 8
Need a good way to use up all those broken tortilla chips in the bottom of the bag? Let’s be real… we’ve all tried to dunk some of these into a half-empty jar of salsa, only to drop the chip and end up with a ring of crusty salsa around our wrist…
Ingredients
- Leftover blue corn tortilla chips, crushed into small pieces
- 1 can refried beans
- 1 cup cottage cheese
- 1 tbsp red wine vinegar
- 1 tbsp minced garlic
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 cup chunky salsa
- 1/4 cup milk
- 1 egg
- 1 can black beans, rinsed and drained
- 1.5 lbs chicken breasts, thinly sliced
- 1 tbsp olive oil
- spinach (about 1 cup, shredded)
- black olives, sliced (about 1/4 cup)
- cheddar cheese or other mixed blend
Instructions
- Preheat oven to 350 deg.
- Spray a 9×13 casserole dish with cooking spray.
- Layer some of the chips in bottom of dish.
- In a large mixing bowl, mix together the beans through the egg. Layer about half of the mixture over the chips.
- Layer half of spinach over bean mixture.
- Layer chicken and drizzle olive oil over top.
- Spread remainder of bean mixture over chicken, followed by more spinach.
- Spread black beans and black olives over the entire casserole.
- Add remaining chips and cheese and cover with foil.
- Bake 40 min covered, then 10 min uncovered until bubbling. (Optional: Add a final layer of chips and broil on high 1 minute until crisped!)
I served this up with some extra spinach and corn on the cob. Summer is THE BEST! Happy fourth of July weekend, to all of those traveling this weekend!
Claire Tastes 
Published by