Monday, March 10, 2008

Chicken Tortilla Casserole

Brown in skillet until no longer pink:
1 # boneless skinless chicken breasts chopped into 1" cubes
1 tbs olive oil
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
(can add 1/2 c chopped onion if you like and saute until translucent)

1 16 oz can fat free refried beans
1 (14.5 oz) can of tomatoes with mild green peppers (drained)
1 (11 oz ) can Mexicorn (drained)
1 small can sliced black olives

Cut up 8 eight inch flour tortillas into 1 inch strips (use a pizza cutter-it's faster)

Spray a 7 x 11 inch pan with Pam and then layer the ingredients in this order:
  • Enough of the bean mixture to spread around make a thin layer at the bottom of the pan
  • 24 tortilla strips (double/triple layer them)
  • 1/2 remaining bean mixture
  • 1/2 chicken cubes
  • 1 c of shredded cheese of your choice (I used Mexican blend; lo or fat free work well in this)
  • 24 more tortilla strips (double/triple layered)
  • Rest of bean mixture
  • Rest of chicken
  • 1 more cup of cheese
Lay some of the leftover tortilla strips on top like a grid or a lattice and either brush them with a little olive oil or spray with Pam.
Bake at 25-30 minutes at 350° until heated through and cheese is melted.

I served drizzled with a little ff sour cream that had been thinned with milk and a little salsa on the side. Looked impressive and tasted awesome!

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