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Cheese-topped Chicken Tortilla Casserole

Get it all on this Recipe...

Download Cheese-topped Chicken Tortilla Casserole as pdf
Servings
4
Preparation Time
20 minutes
Cooking Time
35 minutes
Difficulty Level
Average
Ingredients

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

Preheat oven to 350 degrees.

Cut tortillas into wedges, six wedges for each one.

Lightly coat a large casserole dish with cooking spray or olive oil. Place half of the tortilla wedges in the bottom of the dish.

Place the other half on a baking sheet. Put baking sheet in oven and bake until tortillas are crisp and golden, about 10 minutes.

While tortillas are baking, mix chicken, corn, salsa, sour cream, cilantro and flour. Pour mixture over top of tortillas in baking dish.

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.

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.

 

Cheese-topped Chicken Tortilla Casserole

Adapted from the Biggest Book of Slow Cooker Recipes. This casserole blends the best of nachos and quesadillas for a rich, cheesy meal.

★★★★½   4 votes
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