DOUBLE STACKED TORTILLA CASSEROLE
Make and share this Double Stacked Tortilla Casserole recipe from Food.com.
Provided by conniecooks
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- In a large bowl stir together sour cream, chilies, green onions, garlic, paprika, cumin and salt.
- Cut or tear chicken into bite sized pieces.
- Cut peppers into large strips.
- Cut coriander or parsley leaves coarsely (you should have about 3 cups).
- Stir peppers and 1 cup each of coriander and cheese into sour cream mixture.
- Spray 9 x 13 inch pan with cooking spray.
- Completely cover bottom of pan with a single layer of tortillas, do not overlap, use scissors to cut them to fit.
- Spread 1/3 of sour cream mixture on tortillas.
- Spoon 1 cup of salsa evenly on top. do not mix as the colours look nicer if they remain separate.
- Repeat layering, cutting tortillas and not overlapping.
- For final layer use two tortillas only, and fill in spaces if you have cut bits left.(does not have to be completely covered).
- Spread with remaining sour cream mixture.
- Sprinkle with 1/2 cup coriander (or parsley).
- Then sprinkle with 1 cup cheese.
- Bake at 350°F covered for 25 minutes.
- Remove cover and bake until bubbly and cheese is melted (15 to 20 minutes).
- Sprinkle with remaining coriander (or parsley).
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 577.1, Fat 30.2, SaturatedFat 15.4, Cholesterol 107.6, Sodium 2301.5, Carbohydrate 44.6, Fiber 4.4, Sugar 6.8, Protein 32.5
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