Chicken Tortilla Casserole
Portion Size: 1 cup; ½ cup chicken with ½ cup tortilla and salsa mixture.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups boneless skinless chicken breasts | Cooked and cut into bite size pieces. Cook until internal temperature reaches 165°F. |
| 1 (14 oz.) can fat free evaporated milk | |
| 1 (6 oz.) can no salt added tomato paste | |
| 1 cup light sour cream | |
| 1 onion | Washed, peeled and grated. |
| 2 small cans green chili salsa | |
| 16 large corn tortillas | Cut in 1-inch squares. |
| 12 ounces shredded low fat cheddar cheese | |
| 1/4 cup sliced black olives |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degrees. | |
| 2 | In a medium saucepan, sauté onion. | |
| 3 | Combine evaporated sour cream, tomato paste, and chili salsa with onion. Heat slowly until warm, about 15 minutes. | |
| 4 | Spray casserole dish with non-stick vegetable spray. Layer half the tortillas, chicken, salsa mixture, and cheese in casserole dish. | |
| 5 | Repeat layers. | |
| 6 | Garnish with olives. Cover and bake for 1 hour and 30 minutes. | Cook until internal temperature reaches 165°F. |
Posted in Chicken Dinner Recipes
