Whole Wheat Tortilla Casserole

Name: Whole Wheat Tortilla Casserole
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 8 to 10
Cuisine: Mexican
Ingredients: 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(s) (14.5 oz) petite dice tomatoes; 1 can(s) (10 oz) rotelle tomatoes; 1/2 c salsa; 1 pkg taco seasoning; 6-8 8 inch soft whole wheat flour tortillas; 3 c shredded cheese

By Virginia (Ginger) Dean
@grannyginger

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.

Rating:

★★★★★ 2 votes5

Serves:

8 to 10

Prep:

1 Hr

Cook:

30 Min

Method:

Bake

Ingredients

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(s)

(14.5 oz) petite dice tomatoes
1 can(s)

(10 oz) rotelle tomatoes
1/2 c

salsa
1 pkg

taco seasoning
6-8

8 inch soft whole wheat flour tortillas
3 c

shredded cheese
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How to Make Whole Wheat Tortilla Casserole

Step-by-Step

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