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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 401.7
  • Total Fat: 12.1 g
  • Cholesterol: 98.4 mg
  • Sodium: 473.6 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 5.1 g
  • Protein: 39.8 g

View full nutritional breakdown of Chicken Tortilla Casserole calories by ingredient
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Chicken Tortilla Casserole

Submitted by: MADGEB

Introduction

My 6 year old daughter loved assembling this yummy casserole with me. Although I give directions to cook the chicken here, this would be a great use for leftover cooked chicken. I would have liked to use enchilada sauce, but didn't have any around. My 6 year old daughter loved assembling this yummy casserole with me. Although I give directions to cook the chicken here, this would be a great use for leftover cooked chicken. I would have liked to use enchilada sauce, but didn't have any around.
Number of Servings: 8

Ingredients

    1 package of skinless, boneless chicken thighs or breasts
    2 carrots, broken into large pieces
    Celery heart with leaves, or 2 old stalks
    1 onion quartered
    4 cups chicken broth or bouillon
    1 large can diced tomato
    1 onion diced
    4 cloves garlic, crushed
    2 cups frozen corn
    2 T taco seasoning
    2 T cumin
    1 T chopped fresh, or frozen cilantro
    1 T oregano
    1/2 cup yogurt
    1 small can/jar roasted red or yellow peppers
    hot sauce to taste
    2 Cups shredded Mexican cheese blend, divided
    9 corn tortillas

Directions

makes 8 generous servings

Preheat oven to 375 degrees.

Place chicken thighs or breasts in dutch oven or large pot and cover with broth. Add carrots, onion and celery, and bring to a simmer. Salt to taste. Simmer until chicken begins to fall apart easily. Remove chicken and allow to cool. Reserve broth for another use.

Meanwhile, saute onion until brown. Add tomato, garlic, corn, and seasonings. Simmer until thick. Add cilantro, yogurt and hot sauce (if desired), and stir.

Shred chicken into small pieces. In 8 x 10 casserole dish sprayed with Pam, spread 1/4 cup of tomato mixture over bottom. Spread 4 tortillas into another layer, add chicken, roasted peppers, and all but 1 cup of tomato mixture. Spread 1 cup of cheese. Repeat with remaining tortillas, sauce, and cheese. Bake approximately 20 to 30 minutes until bubbling.

Number of Servings: 8

Recipe submitted by SparkPeople user MADGEB.






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