I created a good chicken tortilla casserole last night.
I saw a recipe on TV but it was more time consuming than I wanted to invest so I used the basic concept and improvised.
I had bought a rotisserie chicken at Costco (my ole standby) and shredded the breast meat.
Instead of making the gravy/sauce from scratch* (my preferred option when I want to spend more time in the kitchen) I used a can of Healthy Request Cream of Chicken Soup, 1 cup of Light Sour Cream, about half a can of diced green chiles (drained) and used the empty soup can to measure half a can of low sodium chicken stock to thin the sauce down a little.
In a 9x11 pan, I sprayed the bottom with Pam, added just a little of the sauce to barely coat the bottom of the pan, overlapped 6 corn tortillas, topped that with half of the shredded chicken and topped that with shredded sharp cheddar, topped that with half of the sauce. Rinse and repeat, except the second layer of cheeses was Mexican Four Cheese Blend (cuz that’s what I had in the fridge, not enough cheddar; not enough four cheese blend but enough if I used both). Make sure there aren’t any tortillas sticking out of the sauce or they will get hard and rubbery. Sprinkled the top with salt and fresh cracked pepper. Baked @ 350* for about 45 minutes. Cheap, Easy & Delicious.
You can adjust the amount of green chili according to your taste buds. Mine aren’t a huge fan of but like a little zing.
I saw a recipe on TV but it was more time consuming than I wanted to invest so I used the basic concept and improvised.
I had bought a rotisserie chicken at Costco (my ole standby) and shredded the breast meat.
Instead of making the gravy/sauce from scratch* (my preferred option when I want to spend more time in the kitchen) I used a can of Healthy Request Cream of Chicken Soup, 1 cup of Light Sour Cream, about half a can of diced green chiles (drained) and used the empty soup can to measure half a can of low sodium chicken stock to thin the sauce down a little.
In a 9x11 pan, I sprayed the bottom with Pam, added just a little of the sauce to barely coat the bottom of the pan, overlapped 6 corn tortillas, topped that with half of the shredded chicken and topped that with shredded sharp cheddar, topped that with half of the sauce. Rinse and repeat, except the second layer of cheeses was Mexican Four Cheese Blend (cuz that’s what I had in the fridge, not enough cheddar; not enough four cheese blend but enough if I used both). Make sure there aren’t any tortillas sticking out of the sauce or they will get hard and rubbery. Sprinkled the top with salt and fresh cracked pepper. Baked @ 350* for about 45 minutes. Cheap, Easy & Delicious.
You can adjust the amount of green chili according to your taste buds. Mine aren’t a huge fan of but like a little zing.
*The scratch method involved boiling the chicken, making a
roux with melted butter and flour, adding onion, garlic, milk and the chicken
water to make a gravy.
