Mexican Casserole and Sliced Avocados

You can use either boneless chicken breasts, beans, or other meat substitute for the protein


  • Additional protein: choose from one of the following
    • 3 boneless skinless chicken breasts
    • Equivalent mass of cooked chick peas or vegetarian meat substitute
  • 1 cup sour cream
  • 1 cup salsa
  • 4 green onions
  • 1/2 cup cream cheese
  • 2 cups shredded Monterey Jack cheese
  • 4 4-ounce can diced green chilies
  • 4 corn tortillas
  • 1 15-ounce can black beans – rinsed and drained
  • 2 ripe avocados – sliced


  1. Preheat your oven to 350 degrees
  2. If using chicken cook it in a pan until it is mostly cooked
  3. If using vegetarian substitute cook in pan until lightly browned
  4. Add salsa and cream cheese and heat through until cream cheese is melted
  5. Add black beans and green chilies and heat through
  6. In a large casserole dish, layer ingredients as follows: Com tortillas, chicken mixture, sour cream, green onions & cheese
  7. Bake for 30 minutes or until cheese is melted and bubbly
  8. Serve with a side of avocado slices

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