Chicken Tortilla Casserole |
|
 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
|
This is a delicious family meal. Perfect for a Sunday dinner or Saturday family movie night. Ingredients:
1 tablespoon vegetable oil |
2 cups yellow onions, chopped |
3 garlic cloves, minced |
3 (15 ounce) cans tomato sauce |
1 3/4 cups chicken broth, rich or 1 3/4 cups chicken broth, canned low sodium |
4 ounces green chilies, diced |
2 teaspoons chili powder |
2 teaspoons dried basil |
3/4 teaspoon dried oregano |
1/4 teaspoon ground cumin |
1/2 teaspoon salt |
1 teaspoon sugar |
12 corn tortillas or 12 flour tortillas |
4 cups chicken breasts, cooked and cubed |
4 cups cheddar cheese, grated |
1 cup pitted black olives |
light sour cream, for passing on the side |
Directions:
1. In a large pan, over medium heat, warm oil. Add onions and garlic and saute until tender, about 5 minutes.
2. Add tomato sauce, stock, chilies, seasonings, and sugar. Bring to a boil, reduce temperature, and simmer, uncovered, 10 minutes.
3. In a 9 x 13 baking dish lightly coated with cooking spray or oil, place 6 tortillas so that they overlap slightly.
4. Add half the chicken, half the sauce, half the cheese, and all the olives. Repeat the first 3 layers.
5. Cover and refrigerate several hours or overnight. Bring to room temperature before baking.
6. Preheat oven to 375*F. Bake, loosely covered with aluminum foil, until heated through and bubbly, 45-50 minutes.
7. Remove foil during last 10 minutes of baking time. Let stand 10 minutes before serving.
8. Pass the sour cream. Serves 10 to 12.
|
|