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WHOLE WHEAT TORTILLA CHCKEN CASSEROLE

Whole Wheat Tortilla Chicken Casserole

WHOLE WHEAT TORTILLA CHCKEN CASSEROLE
WHOLE WHEAT TORTILLA CHCKEN CASSEROLE

WHOLE WHEAT TORTILLA CHCKEN CASSEROLE

Whole Wheat Tortilla Chicken Casserole
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WHOLE WHEAT TORTILLA CHCKEN CASSEROLE
Ingredients
  • 1 package whole wheat tortillas or your favorite type
  • 3 c. chopped chicken or 1 Rotisserie chicken (remove chicken from bones and cut into bite-size pieces)
  • 1 T. olive oil
  • 2 c. of large chopped onion, red, green, yellow bell peppers or sometimes you can buy what they call Fajita Mix Cuts
  • 2 (15-oz.) cans black beans, drained and rinsed
  • 2 (15.25-oz.) cans Del Monte Southwest Corn with Poblano and Red Peppers, drained
  • 1 t. chili powder
  • 2 c. good thick salsa
  • 1 c. mild chow-chow, optional
  • 16 oz. fresh pico de gallo
  • 1 ½ c. sour cream
  • 3 c. jalapeno Monterey jack cheese, shredded
  • Finely chopped cilantro or parsley
  • 2 (8.5-oz.) boxes Seeds of Change Spanish Rice or Caribbean Rice
Instructions
  1. Preheat oven 350. Spray a casserole dish large enough to fit tortillas.
  2. Heat olive oil in skillet and saute the chopped onion and bell peppers.
  3. Mix in the chili powder, beans and corn. Mix well. Taste for seasoning.
  4. In another bowl, mix salsa, sour cream, chow-chow and pico.
  5. Prepare the rice according to directions on the box.
  6. Layering process: Place a layer of tortillas, then salsa mixture, chicken, another tortilla, bean mixture, some of the rice, cheese. Then repeat again until you reach the top. The top layer should be cheese.
  7. Cover and bake for 25 minutes.
  8. Uncover and bake 10-15 minutes longer or until cheese is bubbly and browning.
  9. Let stand 10 minutes before serving.
  10. Sprinkle with chopped cilantro or parsley and serve.
Notes
*****Depending on the shape of your baking dish you can cut into squares or pie shaped wedges. You can also make smaller pans and freeze.
 

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