Whole Wheat Tortilla Casserole
By
Virginia (Ginger) Dean
@grannyginger
1
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.
Ingredients
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3whole chicken breasts, cooked and shredded by hand
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2 tspolive oil
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1/4 cchopped onion
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1 1/2 cfresh whole kernal corn
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1 can(s)(14.5 oz) petite dice tomatoes
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1 can(s)(10 oz) rotelle tomatoes
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1/2 csalsa
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1 pkgtaco seasoning
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6-88 inch soft whole wheat flour tortillas
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3 cshredded cheese
How to Make Whole Wheat Tortilla Casserole
- 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.
