Prep 15 mins
Cook 25 mins
Easy tasty casserole just right for lunch or dinner. Serve with a green salad and perhaps some refried beans. If you wish you may skip the center layer of tortillas and only use 6 tortillas (personally I like the center layer). If you skip the center layer still put in half of the cheese after you have poured in half of the chicken mixture.
- 1 lb boneless skinless chicken breast, cut into 1 1/2" pieces
- 3 cloves garlic, minced
- 3⁄4 cup onion, chopped
- vegetable oil cooking spray
- 1 (7 ounce) cansweet kernel corn
- 1 (19 ounce) can tomato sauce
- 1 cup red pepper, chopped
- 2 jalapeno peppers, finely chopped (optional)
- 1 teaspoon ground cumin
- 2 tablespoons hot chili sauce (Use more or less it's up to you)
- 1⁄4 teaspoon allspice
- 1 tablespoon fresh cilantro, chopped
- salt and pepper
- 3 roma tomatoes, chopped
- 1 1⁄2 cups monterey jack cheese or 1 1⁄2 cups mozzarella cheese, grated
- 9 tortillas (I use corn but use your favorite, the number of tortillas depends on the size of your tortillas, you)
- Lightly grease 8'x11 1/2' casserole dish
- Spray a non stick skillet with vegetable oil and brown the chicken along with the garlic & onions.
- Remove from skillet.
- Add corn, red pepper, jalapenos and warm through.
- Add Tomato sauce, cumin, cilantro, hot sauce, all spice, salt & pepper, bring to a simmer.
- Add tomatoe & return the chicken to the skillet, stir, bring to a simmer.
- Line the greased pie plate with 3 tortillas.
- Pour in half the chicken mixture & top with half the cheese.
- Cover with 3 more tortillas.
- Pour in the remaining sauce, top with 3 more tortillas.
- Sprinkle the top with the remaining cheese.
- Bake in 350F oven for apprx 25 minutes or until the casserole is heated through the cheese has melted and is nicely browned.
- Let it rest 5 minutes, Slice & serve.
This had a nice flavor that sort of reminded me of enchiladas, with lots of tomatoe-ey sauce layered in between all the tortillas, topped with the cheese. I liked this a lot, but I must tell you, there was no was it was ever going to fit into a pie plate at all. I used a large oval casserole (which was the perfect size), but I suppose a person could also use their lasagna pan and have a little extra room in that-- but toss the pie pans out the window!
Great tasting casserole, halved the recipe and used three tortilla's. Added more Jalapeno peppers and when I served it drizzled sour cream, mixed with more coriander, on top.
This had a great flavor and such a pretty presentation -- plus so healthy with all the veggies! I think poaching the chicken pieces instead of browning them in the skillet would give them a better texture (mine were a little chewy). Also -- I needed more than the listed amount of cheese to be able to cover the top layer of tortillas so they wouldn't dry out.