4 Cheese Mexican Bake
If you are looking for an easy recipe that is filling and delicious, try this Four Cheese Mexican Bake. At least once a week, I try to cook with just the ingredients I have on hand and this Four Cheese Mexican Bake recipe is one that my family loves.
Ingredients
- 6 boneless skinless chicken thighs
- 1 can (14.5 ozs) petite diced tomatoes
- 1 can (15 oz) whole kernel corn , drained
- 1 can (15.25 oz) black beans , rinsed and drained
- 14-20 corn tortillas
- 2 cups Sargento 4 Cheese Mexican Blend shredded cheese
- 1 tablespoon chili powder
- 1/2 cup sour cream
- 1/2 cup Poblano peppers , diced
- 1/4 cup red onion , diced
- 2 tablespoons fresh cilantro , chopped
Instructions
- Grill chicken thighs until cooked through and slice into 1/2" strips.
- Mix tomatoes, corn, black beans, chicken and chili powder together in a bowl.
- In a casserole dish, layer the bottom with 2 layers of corn tortillas. (We used 6 total, cutting 2 in half to fit into the pan.
- Add half of the chicken mixture and top with 1 cup Sargento 4 Cheese Mexican Blend.
- Add another 2 layers of tortilla shells. (This time we used 8 because that's what fit!)
- Top with remaining chicken mixture.
- Bake at 375 for 20-25 minutes until bubbly around edges.
- Top with remaining 1 cup Sargento 4 Cheese Mexican Blend and heat an additional 3-5 minutes or until cheese is melted.
- Top bake with onions, peppers, cilantro and sour cream before serving.