Thursday, 12 December 2013

Cheese-Topped Chicken Tortilla Casserole

Having a bit of trouble in making a new dish out of that leftover chicken from the previous meal? Trouble yourself no more! This cooking recipe will knock you off your feet (not literally but you know what I mean.)

This tasty chicken recipe is easy to prepare and tastes absolutely amazing. If you don’t have leftover chicken and are using fresh raw chicken, there are a number of ways you can cook the meat for use in this recipe. One of the fastest ways to cook the chicken is to first slice them into cubes and then sauté them in a bit of olive oil. 

  • 6 6-inch corn tortillas
  • 2 cups cubed cooked chicken
  • 1 cup frozen whole kernel corn
  • 1 jar (16 oz) salsa
  • 3 tbsp. fat-free sour cream
  • 3 tbsp. chopped fresh cilantro
  • 1 tbsp. flour
  • 2 cup (8 oz.) shredded Mexican cheese blend

Preparation Instructions
  1. Preheat oven to 350 degrees. Cut tortillas into wedges, six wedges for each one.
  2. Lightly coat a large casserole dish with cooking spray or olive oil. Place half of the tortilla wedges in the bottom of the dish.
  3. Place the other half on a baking sheet. Put baking sheet in oven and bake until tortillas are crisp and golden, about 10 minutes.
  4. While tortillas are baking, mix chicken, corn, salsa, sour cream, cilantro and flour. Pour mixture over top of tortillas in baking dish.
  5. When the plain tortillas are finished, remove from oven and set aside. Place baking dish in oven and cook, uncovered, for 20 minutes. Remove from oven.
  6. Arrange baked tortillas wedges on top of casserole. Top with cheese. Bake until heated through, 5-10 minutes. Garnish with extra sour cream, fresh peppers, fresh cilantro and chopped tomato, if desired.

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