WHOLE WHEAT TORTILLA CASSEROLE

Whole Wheat Tortilla Casserole image

Provided by Virginia (Ginger) Dean

Time 1h30m

Number Of Ingredients 10

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3 whole chicken breasts, cooked and shredded by hand
2 tsp olive oil
1/4 c chopped onion
1 1/2 c fresh whole kernal corn
1 can(s) (14.5 oz) petite dice tomatoes
1 can(s) (10 oz) rotelle tomatoes
1/2 c salsa
1 pkg taco seasoning
6-8 8 inch soft whole wheat flour tortillas
3 c shredded cheese

Steps:

1. Cook chicken breast in water until tender. Allow to cool and shred by hand. Reserve 1 cup chicken broth.
2. In medium pan add chopped onions to 2 teaspoons light olive oil. Saute for a couple of minutes. Add corn, both the petite and rotel tomatoes, salsa, taco seasoning, and chicken broth to pan. Stir and bring to a low simmer for 3 to 5 minutes. Note: If fresh corn is out of season use fresh frozen corn that has been thawed.
3. Lightly spray a 13 x 9 inch pan with PAM. Using kitchen shears cut tortillas into smaller pieces.
4. Layer in the pan 1/2 the cut up tortillas, 1/2 of the vegetable/chicken mixture, and 1/2 the cheese. Repeat with another layer of the same.
5. Bake in a preheated 350 degree oven for 30 minutes or until hot and bubbly. Enjoy! Optional: If you like, top servings with shredded lettuce and sour cream. You can also add additional salsa.