I don’t know about you all, but it’s been a bit crazy around here. “Back to school” in our house looks different than the staged photos everyone is taking for their kids first day of___. I am usually scurrying around with last minute projects and re-organizing our classroom. Hence the shortage of posts lately! I’ve also been canning up a flurry (I have something fun to share soon for canners!) So simple meals have been on the list lately and this one totally saved the day last night. Quick and yummy. You could totally make this ahead of time, just wrap in plastic wrap and keep in the fridge until ready to bake.
CHICKEN TORTILLA CASSEROLE
10 (9 inch) flour tortillas
oil
1 1/2 cups chopped onion, about 1 large
3 cloves garlic, minced
1 cup finely chopped cilantro
1 cup sour cream
1/4 tsp chili powder (more if you want it spicy)
1/2 tsp cumin
1 1/2 tsp oregano
salt and pepper, to taste
1 1/2 lbs chicken breast, cooked and shredded (about 4 cups)
2 cups shredded monterey jack cheese
2 cups shredded cheddar cheese
For topping: diced tomatoes, sliced green onions, chopped avocado
Use a drizzle of oil to brown tortillas in a skillet over medium to medium high heat, adding another drizzle of oil as needed (not necessary but does give the tortillas a more crisp texture.)
When tortillas are done, using the same skillet, add another drizzle of oil and saute the onions until softened. Add the garlic and cook another minute or until fragrant. Set aside.
Mix the sour cream, chili, cumin, oregano, and salt and pepper together in a small bowl.
Spray a 9 by 13 inch pan with nonstick spray and place 2 tortillas in the bottom, overlapping to fit. Spread with about 3 T of the sour cream mixture.
Top with a quarter of the chicken (about 1 cup), a quarter of the onions, a couple tablespoons of cilantro, then about 3/4 cup of the cheese.
Repeat 3 more times. Top with remaining 2 tortillas and spread with remaining sour cream mixture and shredded cheese. Reserve the remaining cilantro for sprinkling on after baking.
Bake uncovered at 375 degrees for 25 to 30 minutes, or cheese is all melted and hot throughout.
Top with remaining cilantro, tomatoes, green onions, and avocados. Serve with extra sour cream and salsa if desired.
Ingredients
- 10 (9 inch) flour tortillas
- oil
- 1 1/2 cups chopped onion, about 1 large
- 3 cloves garlic, minced
- 1 cup finely chopped cilantro
- 1 cup sour cream
- 1/4 tsp chili powder (more if you want it spicy)
- 1/2 tsp cumin
- 1 1/2 tsp oregano
- salt and pepper, to taste
- 1 1/2 lbs chicken breast, cooked and shredded (about 4 cups)
- 2 cups shredded monterey jack cheese
- 2 cups shredded cheddar cheese
- For topping: diced tomatoes, sliced green onions, chopped avocado
Instructions
- Use a drizzle of oil to brown tortillas in a skillet over medium to medium high heat, adding another drizzle of oil as needed (not necessary but does give the tortillas a more crisp texture.)
- When tortillas are done, using the same skillet, add another drizzle of oil and saute the onions until softened. Add the garlic and cook another minute or until fragrant. Set aside.
- Mix the sour cream, chili, cumin, oregano, and salt and pepper together in a small bowl.
- Spray a 9 by 13 inch pan with nonstick spray and place 2 tortillas in the bottom, overlapping to fit. Spread with about 3 T of the sour cream mixture.
- Top with a quarter of the chicken (about 1 cup), a quarter of the onions, a couple tablespoons of cilantro, then about 3/4 cup of the cheese.
- Repeat 3 more times. Top with remaining 2 tortillas and spread with remaining sour cream mixture and shredded cheese. Reserve the remaining cilantro for sprinkling on after baking.
- Bake uncovered at 375 degrees for 25 to 30 minutes, or cheese is all melted and hot throughout.
- Top with remaining cilantro, tomatoes, green onions, and avocados. Serve with extra sour cream and salsa if desired.
