Chicken Tortilla Casserole
Makes 6 Servings
Recipe from me! (so exciting to make one!)
1 pound chicken
1 package taco seasoning
9 small Mission flour tortillas
1 can spicy chili beans
1 can red enchilada sauce
½ cup fat-free sour cream
2 oz. Cabot 75% reduced fat cheddar
hot sauce (optional)
Preheat oven to 350. In a large skillet add chicken, taco seasoning and 1/4 cup water. Cook until chicken is no longer pink. Remove from pan, shred with two forks, then add back to pan and stir for 1-2 minutes until blended. Mix chicken with beans. In a bowl, mix enchilada sauce and sour cream. Spread ½ of the sour cream mixture onto the bottom of a rectangular casserole dish sprayed with nonstick cooking spray. Tear up 3 tortillas and spread them over the sour cream mixture. Put ½ of the chicken mixture on top of it. Sprinkle on hot sauce. Add remaining layers as follows: 3 tortillas; sour cream mixture; 3 tortillas; chicken mixture; hot sauce. Sprinkle cheese over the top and place in oven uncovered for 25 minutes.
Nutritional Information: 388 calories, 46 carbs, 6 fat grams and 29 protein grams.
Preheat oven to 350. In a large skillet add chicken, taco seasoning and 1/4 cup water. Cook until chicken is no longer pink. Remove from pan, shred with two forks, then add back to pan and stir for 1-2 minutes until blended. Mix chicken with beans. In a bowl, mix enchilada sauce and sour cream. Spread ½ of the sour cream mixture onto the bottom of a rectangular casserole dish sprayed with nonstick cooking spray. Tear up 3 tortillas and spread them over the sour cream mixture. Put ½ of the chicken mixture on top of it. Sprinkle on hot sauce. Add remaining layers as follows: 3 tortillas; sour cream mixture; 3 tortillas; chicken mixture; hot sauce. Sprinkle cheese over the top and place in oven uncovered for 25 minutes.
Nutritional Information: 388 calories, 46 carbs, 6 fat grams and 29 protein grams.
Review: Awesome! Austin liked this one more than the burrito casserole! I know! This one was great - super spicy - loved the hot sauce and the enchilada sauce and sour cream mixture was very good - kind of made a thick sauce that congealed well with the flour tortillas. We'll definitely have this one again - super easy. And the chicken was CRAZY easy (I tossed it and 2 more pounds of chicken in with the taco seasoning packs - now I have "mexican" chicken for this, tacos, salads, etc.). Great, easy recipe - so glad to have another solid mexican recipe!
whole pan!
