Whole Wheat Tortilla Casserole

Virginia (Ginger) Dean


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 votes
8 to 10
1 Hr
30 Min


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(s)
(14.5 oz) petite dice tomatoes
1 can(s)
(10 oz) rotelle tomatoes
1/2 c
1 pkg
taco seasoning
8 inch soft whole wheat flour tortillas
3 c
shredded cheese


1Cook chicken breast in water until tender. Allow to cool and shred by hand. Reserve 1 cup chicken broth.
2In 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.
3Lightly spray a 13 x 9 inch pan with PAM.
Using kitchen shears cut tortillas into smaller pieces.
4Layer 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.
5Bake 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.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Turkey
Regional Style: Mexican
Other Tags: For Kids, Healthy