Double Stacked Tortilla Casserole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups regular sour cream
  • 4
    (4 1/2 ounce) cans diced green chilies, drained (or 3 Jalapeno peppers seeded & minced)
  • 5
    green onions, thinly sliced
  • 3
    garlic cloves, minced
  • 12
    teaspoon paprika
  • 12
    teaspoon ground cumin
  • 14
    teaspoon salt
  • 4
    cups cooked chicken, diced (turkey or deli rotisserie chicken can be used)
  • 6
    ounces roasted red peppers, drained (or three homemade roasted red peppers)
  • 1
    bunch coriander (or parsley)
  • 8
    ounces Mexican blend cheese, shredded
  • 10
    (7 inch) flour tortillas
  • 2
    cups salsa
Advertisement

DIRECTIONS

  • Preheat oven to 350°F.
  • In a large bowl stir together sour cream, chilies, green onions, garlic, paprika, cumin and salt.
  • Cut or tear chicken into bite sized pieces.
  • Cut peppers into large strips.
  • Cut coriander or parsley leaves coarsely (you should have about 3 cups).
  • Stir peppers and 1 cup each of coriander and cheese into sour cream mixture.
  • Spray 9 x 13 inch pan with cooking spray.
  • Completely cover bottom of pan with a single layer of tortillas, do not overlap, use scissors to cut them to fit.
  • Spread 1/3 of sour cream mixture on tortillas.
  • Spoon 1 cup of salsa evenly on top. do not mix as the colours look nicer if they remain separate.
  • Repeat layering, cutting tortillas and not overlapping.
  • For final layer use two tortillas only, and fill in spaces if you have cut bits left.(does not have to be completely covered).
  • Spread with remaining sour cream mixture.
  • Sprinkle with 1/2 cup coriander (or parsley).
  • Then sprinkle with 1 cup cheese.
  • Bake at 350°F covered for 25 minutes.
  • Remove cover and bake until bubbly and cheese is melted (15 to 20 minutes).
  • Sprinkle with remaining coriander (or parsley).
  • Let stand 10 minutes before serving.
Advertisement