whole wheat tortilla casserole
★★★★★
2
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.
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Ingredients For whole wheat tortilla casserole
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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(14.5 oz) petite dice tomatoes
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1 can(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
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1Cook chicken breast in water until tender. Allow to cool and shred by hand. Reserve 1 cup chicken broth.
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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.
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3Lightly spray a 13 x 9 inch pan with PAM. Using kitchen shears cut tortillas into smaller pieces.
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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.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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