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 breastsCooked 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 onionWashed, peeled and grated.
2 small cans green chili salsa
16 large corn tortillasCut in 1-inch squares.
12 ounces shredded low fat cheddar cheese
1/4 cup sliced black olives
For gluten free (GF): Use GF tortillas. Always check each ingredient to be sure it is gluten free.

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Preheat oven to 350 degrees.  
2In a medium saucepan, sauté onion.
3Combine evaporated sour cream, tomato paste, and chili salsa with onion. Heat slowly until warm, about 15 minutes.
4Spray casserole dish with non-stick vegetable spray.  Layer half the tortillas, chicken, salsa mixture, and cheese in casserole dish.
5Repeat layers.
6Garnish with olives.  Cover and bake for 1 hour and 30 minutes.Cook until internal temperature reaches 165°F. 

Jacqueline Larson M.S., R.D.N. and Associates