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Layered Tortilla Casserole

"Often, I am at my most creative when I am faced with food that is about to go bad. Such is the case here, where I used a combination of things in my pantry and tortillas just past their date to create a casserole that satisfies. Not remotely authentic to anything related to Mexico, it's still a pretty tasty dish. This does come out with a bit more liquid than I would have liked, but letting it stand before cutting and serving helped a great deal. *As of May 2013 I have edited this recipe for a better outcome (added fresh avocado, rearranged the layers)."

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 4 (5 ounce) cans chicken, shredded (or 1 pound shredded cooked chicken)
  • 1 large onion, chopped
  • 2 (15 ounce) cans tomato sauce
  • 1 (1.25 ounce) packet chili or taco seasoning
  • 1 tablespoon chili powder
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon spicy garlic hot pepper sauce (I use Cajun Power brand)
  • 6 (10 inch) tortillas
  • 1 (28 ounce) can stewed tomatoes, drained
  • 1 (15.5 ounce) can black beans, rinsed and drained (or kidney beans)
  • 1 (16 ounce) can refried black beans (or use regular refried beans)
  • 1 avocado, sliced thin
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 2 cups extra-sharp cheddar cheese, shredded
  • 1/2 cup salsa
  • Sour cream, salsa, guacamole, black olives, onions, etc. to garnish as desired
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Preheat oven to 350F; grease a deep 9x13-inch casserole dish.

Step 2

Combine chicken, onion, tomato sauce, chili seasoning, chili powder, Cajun seasoning, garlic powder, and garlic pepper sauce in a large bowl.

Step 3

Lay two tortillas in bottom of prepared casserole (overlapping to cover bottom and slightly up sides); spread stewed tomatoes over tortillas, scatter beans over tomatoes, spread with 1/2 cup sauce.

Step 4

Lay two more tortillas; spread refried beans over tortillas, lay avocado slices over refried beans, scatter corn over avocado, scatter 1 1/2 cups cheese over corn, spread one cup of sauce over cheese.

Step 5

Lay remaining two tortillas over sauce; spread remaining sauce over tortillas, covering entire top of casserole.

Step 6

Bake at 350F for 45 minutes.

Step 7

Scatter remaining cheese over top; spread 1/2 cup salsa over cheese; bake an additional 5-10 minutes, until cheese is melted.

Step 8

Remove from oven and let stand 10-15 minutes to set. Serve with your favourite garnish, or just as it is.

  Nutritional Facts
 
 
  • Serving Size: 1 (218.7 g)
  • Calories 486.6
  • Total Fat - 33.5 g
  • Saturated Fat - 8.6 g
  • Cholesterol - 417.1 mg
  • Sodium - 1185.3 mg
  • Total Carbohydrate - 10.8 g
  • Dietary Fiber - 1.4 g
  • Sugars - 3.6 g
  • Protein - 37.9 g
  • Calcium - 299.9 mg
  • Iron - 9.8 mg
  • Vitamin C - 4.8 mg
  • Thiamin - 0.2 mg
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