Red (or Black) Beans and Rice Tortilla Casserole - A Recipe from the Pantry

I found this recipe on the back of a box of Zatarain's Red Beans and Rice, except that when I got around to actually making it (this week!) I only had boxes of Zatarain's Black Beans and Rice!  Because of the pandemic, rice of all kinds, including boxed mixes, has been scarce.  I've seen packages of Jasmine rice, Basmati rice, and, now and then, brown rice, but if you're able to score plain old white rice or any of the boxed mixes like Uncle Ben's, Zatarain's, or Rice-A-Roni, it's time to celebrate!

Anyway, I was in a little bit of a hurry and didn't have time to thaw any meat.  This recipe was sitting on the counter, and I took that as a sign.  It's easy, fairly quick, tastes good, and not exotic.  Sometimes you want comfort food, but something a little different, and this fit the bill.

Before the toppings!

Red (or Black) Beans and Rice Tortilla Casserole

1 7-oz box Zatarain's Red Beans and Rice OR Black Beans and Rice
1 T butter or oil
2 1/2 c water
1 15-oz can corn, drained
1 4-oz can green chilies, undrained
1 t cumin
6 8-inch flour tortillas
2 12-oz cans white meat chicken, drained OR 2 c shredded cooked chicken
2 c (8 oz) shredded cheddar or Mexican blend cheese

Using the first three ingredients, prepare the rice and beans mix as directed on the package, adding the corn, green chilies, and cumin at the same time.  You will simmer this mixture for 25 minutes.

Preheat oven to 350 degrees.  In a sprayed 11" x 7" baking dish, spread 1/2 cup of the rice mixture.  Top with 3 of the tortillas, overlapping as needed.  Layer with 1/2 each of the remaining rice mixture, the chicken, and the cheese.  Repeat the layers with the rest of the tortillas, rice mixture, chicken, and cheese.  Cover with non-stick foil.

Bake 20 minutes, uncover, bake an additional 5 minutes.  Remove from the oven and let rest 5 minutes before serving.  Top with sour cream, salsa, and chopped green onions, if desired.