- 2 tablespoons butter
- 1 large onion, chopped
- 3 tablespoons fresh minced garlic
- 1 jalapeño pepper, seeded and finely chopped
- 2 cups chicken broth
- 1 ¼ cups canned green chilies, drained
- 2 teaspoon cumin
- 1 cup plain yogurt
- Salt and pepper, to taste
- 1 cup thawed frozen corn
- 1 cup rinsed and drained black beans
- 24 corn tortillas (approximately - that's what I needed to cover a 9 x 13-inch baking dish)
- 4 cups cooked, chopped chicken
- 2 cups shredded cheddar or Monterey jack and cheddar cheese blend, divided
- Chopped onions and sliced avocados, for garnishing (optional)
Preheat the oven to 350° F and grease a 13 x 9-inch baking pan; set aside.
In a medium heavy pot or saucepan, heat the butter over medium heat; add the chopped onion, garlic, and jalapeño pepper. Sauté for about 3-4 minutes. Add the chicken broth, green chiles, cumin and yogurt; season with salt and pepper; stir to combine. Add the corn and black beans; simmer for about 3 minutes or until heated through and combined; remove from the heat.
Spread about 1 cup of the hot corn and bean mixture into the bottom of the prepared baking dish.
Arrange 5-6 tortillas over the mixture in the dish, then top with about 1 cup chicken, then about ½ cup shredded cheese. Repeat the layers (ENDING with the cheese).
Bake uncovered in the preheated oven for about 25 minutes or until hot and bubbly. Serve topped with chopped onions and sliced avocados, if desired.
- Yields: 8-10 servings
- Preparation Time: 45 minutes