Chicken tortilla casserole topped with cheese makes a scrumptious healthy dinner meal that is easy to prepare and cook. Made with corn tortillas, cooked chicken, whole kernel corn, salsa, sour cream, fresh cilantro, flour, and shredded cheese, this is quite a tasty healthy recipes dish that the whole family will enjoy. Adapted from the Biggest Book of Slow Cooker Recipes, this chicken tortilla casserole recipe is big in flavor and contains a lot of pleasurable textures. It’s also quite pretty and colorful and makes the perfect party food especially for Mexican-themed parties.
The chicken in this recipe needs to be precooked and sliced into cubes before it is added to the casserole dish with the other ingredients and cooked in the oven. This is a great dish to make if you have leftover chicken breasts that have been roasted, grilled, fried, boiled, baked, or steamed. Simply peel off the skin off the cooked chicken breasts and dice them into bite-sized pieces.
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. The chicken will cook in two or three minutes as long as the oil is hot enough, about 350 degrees F. The shape won’t be perfect, however. If you want a nicer shape, you can first cook the chicken breasts whole and then slice them after they have been cooked, but bear in mind that this method takes longer.
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
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.
When slicing the chicken into cubes, use a sharp flat knife to cut through the stringy parts of the chicken breast cleanly. Slice the breasts lengthwise across and then crosswise to dice into pieces.