Casserole with chicken and tortillas

Ingredients:

• 5 cups shredded cooked chicken (about 1 small rotisserie chicken)
• 1 tbsp. l. rapeseed oil
• 2 x 280g cans of chopped tomatoes with chili peppers
• 1 cup chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 0.5 tsp coarse salt
• 1 can (430 g) canned black beans, rinsed
• 1 package (280 g) frozen corn
• 12 small corn tortillas, cut into 4 pieces
• 1 block (220 g) Monterey Jack cheese, grated (about 2 cups)
• 0.5 cup sour cream
• 1/3 cup diced red onion
• 1/3 cup fresh cilantro, chopped

Preparation:

1. Preheat oven to 190°C. Grease a 22 x 32 cm baking dish with vegetable oil.
2. In a large bowl, combine diced tomatoes and peppers with chicken broth, chili powder, cumin, and salt. Add the black beans, frozen corn, chicken, tortillas, and half of the cheese and toss to coat and moisten. Transfer to the prepared pan and spread into an even layer. Cover loosely with foil and bake for 25 minutes.
3. Preheat the oven to 200°C (400°F). Remove the foil and sprinkle the remaining cheese over the casserole. Continue baking until the cheese is melted and just beginning to brown, about 10 minutes. Spoon sour cream over the top and garnish with red onion and cilantro. Serve hot.