South of the Border Chicken Tortilla Bean Casserole Recipe

South of the Border Chicken Tortilla Bean Casserole Recipe

  • 3 tablespoons canola oil
  • 6 skinless, boneless chicken breast halves – cut into bite-size pieces
  • 7 cloves garlic, minced
  • 1 large onion, chopped
  • 1 (16 ounce) can BUSH'S® Kidney Beans, drained, rinsed
  • 1 (15 ounce) can BUSH'S® Pinto Beans, rinsed and drained
  • 1 (15 ounce) can BUSH'S® Black Beans, drained and rinsed
  • 1 (4.5 ounce) can chopped green chilies
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (1.25 ounce) package taco seasoning
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon ground black pepper
  • 1 cup sour cream
  • 1 (10 ounce) package corn tortillas, torn into small pieces
  • 2 cups shredded Mexican cheese blend
  • 1 (2.25 ounce) can sliced ripe olives, drained
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat the canola oil in a large skillet over medium heat. Add the chicken, garlic and onion; cook and stir until onion is tender. Remove from the heat and stir in BUSH'S(R) Kidney Beans, BUSH'S(R) Pinto Beans, BUSH'S(R) Black Beans, green chilies, tomatoes, corn, taco seasoning, cumin, cinnamon, seasoned salt, pepper, sour cream and tortillas.
  3. Transfer to a greased 9×13 inch baking dish. Sprinkle cheese and olives over the top. Cover with aluminum foil or a lid.
  4. Bake in the preheated oven for 40 minutes. Uncover and bake for and additional 15 minutes or until heated through and cheese is melted. Let stand for 5 minutes before serving.
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