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CHICKEN TORTILLA CASSEROLE

HOME>MAIN>FOWL

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
OO 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.


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