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Garlic-Cumin Chicken & Vegetable Casserole




Quick and easy


Prep Time:

20 minutes

Cook Time:

30 minutes


6-8 servings


1 to 1 1/2  pounds  H-E-B Chicken Fajita Breasts or Thighs

12  corn tortillas

1  can (16 oz.)  black beans

1  can (4 1/2 oz.)  chopped green chiles

1  cup  frozen corn kernels

1  jar (12 oz.)  World Art Foods Mexican Garlic & Cumin Sauce

12  ozs.   shredded Colby Jack cheese


Heat (or cook) chicken according to package directions. Cut into bite-size pieces.

Meanwhile, cut or tear tortillas into 1-inch pieces. Rinse and drain black beans. Combine beans, green chilies and frozen corn in a medium bowl.

Heat oven to 350°F. Spray a 7 x 11-inch baking dish with non-stick spray. Spread 1/2 cup sauce and one-third of chicken over bottom of baking dish. Layer half of the tortillas over chicken. Spread half of the bean mixture over tortillas. Sprinkle with 1 cup cheese.

Repeat step 4 to make one more complete layer (1/2 cup sauce, one-third of chicken, all remaining tortillas, all remaining bean mixture and 1-cup cheese).

Place remaining chicken and pour remaining sauce over top of casserole; sprinkle with remaining 1-cup cheese. Bake 30 minutes or until cheese melts and casserole is hot and bubbly. Let stand 5 minutes and serve while hot.
Nutritional Information
No Nutritional Information Available

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