PCLinuxOS Recipe Corner: Chicken Tortilla Casserole

Chicken Tortilla Casserole

INGREDIENTS:

Cooking spray
2 (10-oz.) cans diced tomatoes and green chiles
2 TBSP. chili powder
1 TBSP. ground cumin
½ tsp. kosher salt
1 (15-oz.) can pinto beans, drained and rinsed
2 cups frozen corn kernels (from 1 [10-oz.] pkg.)
3 ½ cups shredded skinned and boned rotisserie chicken (from 1 rotisserie chicken)
12 (6-in.) corn tortillas, quartered (about 2 cups)
12 oz. pepper Jack cheese, shredded (about 3 cups), divided
½ cup sour cream
¼ cup thinly sliced scallions (about 2 medium)
¼ cup chopped fresh cilantro

DIRECTIONS:

Preheat the oven to 400°F. Coat a 13 x 9-inch baking dish with cooking spray. Set aside. Stir together diced tomatoes and chiles, chili powder, cumin, and salt in a large bowl. Fold in beans, corn, chicken, tortilla quarters, and 1 1/2 cups of the cheese. Transfer to a prepared baking dish, and sprinkle with remaining 1 1/2 cups cheese.
Bake in a preheated oven until bubbly around edges and lightly browned, 35 to 40 minutes. Dollop with sour cream, and sprinkle with scallions and cilantro. Serve hot.

TIPS:

You can make Chicken Tortilla Casserole before you plan to serve it, but we recommend you bake it and then put it in the fridge, instead of making it and storing it unbaked. Cover with aluminum foil, and enjoy up to 5 days later.

Leftovers can be stored in the fridge, wrapped with plastic wrap or in an airtight container, up to 3 days. The tortillas may soften more as the dish sits, but it will still be delicious. You can reheat individual servings of Chicken Tortillas Casserole in the microwave for 1 to 2 minutes. If you have more left, you can reheat larger leftover portions in the original baking dish at 350°F for 30 to 45 minutes or until heated through.

You can freeze this casserole for a great make-ahead dinner down the road, but again we recommend you bake the casserole and then freeze it instead of freezing it before it's baked. Bake the casserole as instructed, and cool it entirely. Then, wrap the dish in plastic wrap, followed by a layer of aluminum foil. Make sure you label the dish with the ingredient's name and date. The Chicken Tortilla Casserole will be good for two months in the freezer. Let the frozen casserole thaw overnight in the fridge, and set it out 30 minutes before you want to put it in the oven. Then, bake at 350°F for about 1 hour and 30 minutes or until the internal temperature reads 165°F.

Top with Pico de Gallo, Guacamole or sliced avocados.

NUTRITION:

Calories: 270    Carbs: 24g    Sodium: 850mg     Fiber: 3g    Protein: 20g