Chicken, Green Chile and Tortilla Casserole
Preparation - Medium
Prep: 15 min - Cook: 30 min
Serves 4
- 2 Whole chicken breasts in bite-size pieces, leftover, grilled or broiled
- 6 Corn Tortillas
- 2 TBS (Tablespoon) olive oil
- 1 medium onion, sliced
- 2 garlic cloves, minced
- 1 14.5 oz can tomatoes
- 1 7 oz can green chilies, cut in half lengthwise and spread open
- 3/4 cup low-fat sour cream
- 2 cups shredded Mexican cheese mixture or Monterey Jack cheese
- 1 TBS Chili powder or more to taste
- 1 TBS Cumin
- 1/4 tsp (teaspoon) Pico di Gallo or 1/8 tsp cayenne pepper (more to taste)
- 1/2 tsp salt
1 2-quart baking dish.
HEAT 1 TB olive oil in large non-stick skillet
ADD onion, garlic, chili powder, cumin, salt and pico di gallo or cayenne pepper if using
COOK over medium high heat, stirring frequently, about 5 minutes
POUR tomatoes and onion mixture into food processor
PROCESS until smooth
ADD 1 TBS olive oil to skillet
ADD tomato/onion mixture
SIMMER over medium-high heat stirring continuously until sauce has reduced by about a fourth, about 8 minutes.
PREHEAT oven to 350 F
PLACE 2 tortillas in shallow baking dish
COVER (layer) with 1/3 tomato mixture
-1/3 cheese
-1/3 sour cream
-1/2 the chicken
-All the chilies
COVER with 2 more tortillas
REPEAT above
ADD the remaining 2 tortillas and the rest of the ingredients topping with the cheese
COVER with tin foil and bake for approximately 1/2 hour removing foil the last five minutes
PASS under broiler for a light brown crust.
SERVE with sliced avocados, or a green salad.
