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


  • 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
  • 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.

Printable Recipe Card

About Whole Wheat Tortilla Casserole

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

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