Monday, October 10, 2011

Chicken Tortilla Casserole

My quest to find casseroles my family will actually eat continues!  Personally, I love the idea of a casserole.  Having your protein, vegetables, dairy and grain all neatly packaged in one 9 X 13 baking dish simplifies those chaotic hours before dinner needs to be on the table.  I especially like serving casserole type dishes on Mondays.  I feel like it helps me ease into the week.  We tried this recipe from Southern Living last week and it was a huge hit!  I adapted it slightly and prepared it last Sunday night. On Monday night, I took it straight out of the fridge and threw it in the oven.  Definitely give it a try!

Prep Ahead Plan:  Make the casserole up to 2 days ahead of time and refrigerate until ready to bake!

2 tablespoons olive oil
1 red pepper, diced
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon salt
2 1/2 teaspoons cumin
1/4 cup all purpose flour
1 1/2 cups chicken broth
1 cup sour cream
meat from one rotisserie chicken, diced
12 flour tortillas
3 cups shredded cheddar and monterey jack blend cheeses

1.  Saute pepper, onion and garlic in oil until tender (about 5 minutes).
2.  Stir in cumin and flour and cook about 3 minutes.
3.  Add chicken broth and sour cream and simmer 5 minutes, stirring often.
4.  Add in chicken and stir to blend.
5.  Spray a 9 X 13 dish with cooking spray.
6.  Arrange 4 tortillas in the bottom of the pan.  Top with 1/3 chicken mixture and then one cup of cheese.  Repeat tortilla, chicken mixture, cheese layers 2 more times (ending with cheese).
7.  Cover and bake at 350 degrees fro 45 minutes.  Serve with salsa!

****FREEZE IT****
Follow the make ahead directions and freeze the pan after preparing.  When you're ready to bake it, remove it from freezer and bake (covered) for one hour and 15 minutes.

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