Chicken Tortilla Casserole
Ingredients
The casserole
-
1½
pounds
boneless skinless chicken breasts, cooked and shredded
-
2
teaspoons
extra-virgin olive oil
-
1
large
onion, chopped
-
1
medium
green bell pepper, cored and chopped
-
1
medium
red bell pepper, cored and chopped
-
1
medium
jalapeno, cored and diced
-
2
cloves
garlic
-
2
teaspoons
ground cumin
-
1
teaspoon
dried oregano
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
1
can
tomato sauce (28 ounces)
-
1½
cups
chicken stock
-
3
tablespoons
jalapeno hot sauce
-
18
(6-inch)
corn tortillas
-
2
cups
freshly grated Monterey Jack cheese
Optional toppings
-
salsa
-
sliced avocados
-
lime juice
-
plain Greek yogurt (or sour cream)
-
chopped fresh cilantro
Instructions
- Preheat the oven to 375°F and coat a 9x13-inch casserole dish with baking spray.
- If needed, cook and shred the chicken.
- Heat olive oil in a skillet and sauté the onion, green bell pepper, red bell pepper, and jalapeno until tender.
- Add garlic, cumin, oregano, salt, and pepper, and cook until fragrant.
- Stir in the tomato sauce, chicken stock, and jalapeno hot sauce, then let simmer.
- Spread a thin layer of sauce on the bottom of the baking dish, then layer 6 tortillas on top.
- Add 1/3 of the chicken and ½ cup of cheese, then spread 1/3 of the remaining sauce over it.
- Repeat the layering process twice more, finishing with the last ½ cup of cheese on top.
- Cover with foil and bake for 35 minutes, then remove the foil and bake for an additional 10 minutes until hot and bubbly.
- Let rest for 5 minutes before serving with desired toppings.
Nutrition Facts (estimated)
Servings
6
Calories
526
Total fat
19g
Total carbohydrates
49g
Total protein
42g
Sodium
20mg
Cholesterol
108mg
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