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whole wheat tortilla casserole

★★★★★ 2
a recipe by
Virginia (Ginger) Dean
Toomsboro, GA

My family loves anything Mexican. Made with chicken and whole wheat (low carb) flour tortillas this is a casserole they really enjoy plus it is healthy too.

★★★★★ 2
serves 8 to 10
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For whole wheat tortilla casserole

  • 3
    whole chicken breasts, cooked and shredded by hand
  • 2 tsp
    olive oil
  • 1/4 c
    chopped onion
  • 1 1/2 c
    fresh whole kernal corn
  • 1 can
    (14.5 oz) petite dice tomatoes
  • 1 can
    (10 oz) rotelle tomatoes
  • 1/2 c
  • 1 pkg
    taco seasoning
  • 6-8
    8 inch soft whole wheat flour tortillas
  • 3 c
    shredded cheese

How To Make whole wheat tortilla casserole

  • 1
    Cook chicken breast in water until tender. Allow to cool and shred by hand. Reserve 1 cup chicken broth.
  • 2
    In medium pan add chopped onions to 2 teaspoons light olive oil. Saute for a couple of minutes. Add corn, both the petite and rotel tomatoes, salsa, taco seasoning, and chicken broth to pan. Stir and bring to a low simmer for 3 to 5 minutes. Note: If fresh corn is out of season use fresh frozen corn that has been thawed.
  • 3
    Lightly spray a 13 x 9 inch pan with PAM. Using kitchen shears cut tortillas into smaller pieces.
  • 4
    Layer in the pan 1/2 the cut up tortillas, 1/2 of the vegetable/chicken mixture, and 1/2 the cheese. Repeat with another layer of the same.
  • 5
    Bake in a preheated 350 degree oven for 30 minutes or until hot and bubbly. Enjoy! Optional: If you like, top servings with shredded lettuce and sour cream. You can also add additional salsa.

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