Best Chicken Tortilla Casserole

This Best Chicken Tortilla Casserole is baked in a spring form pan and served in wedges for an elegant appearance!

2 boneless, skinless chicken breast halves

1/4 cup yellow cornmeal

1/2 tsp. chili powder

1/4 tsp. salt

2 Tbsp. olive oil

1 small onion, finely diced

2 cloves garlic, minced

1 1/2 lbs. tomatillos, husks removed, cut into eighths

2 small jalapeno peppers, seeds and ribs removed, minced

4 8 inch whole wheat or white corn tortillas

1 14.5 oz. can diced tomatoes with chilies

1 oz. queso blanco or feta cheese

Preheat oven to 400 degrees.

Cut chicken into 1/2 inch cubes.

Combine cornmeal, chili powder and salt, sprinkle over chicken. Toss to coat and place in a colander, shake off any excess cornmeal.

Heat 1 Tbsp. oil in a large skillet over medium-high heat, add chicken. Cook, stirring occasionally until browned on all sides and cooked through, about 6 minutes.

Remove the chicken from the pan and set aside.

Wipe the pan with paper towel and add remaining tablespoon of olive oil, and place over low heat.

Add onion and garlic, cook until translucent. Add tomatillos, jalapeno peppers and 1/2 cup water, cover.

Cook until the tomatillos are tender, about 20 minutes. Remove the lid, increase heat to medium-high.

Cook until most of the liquid has evaporated. Stir in chicken.

Place 1 tortilla in the bottom of an 8 inch spring form pan brushed with olive oil.

Place half the chicken mixture over the tortilla and spread to coat evenly.

Place a second tortilla on top, cover with half the tomatoes and top with a third tortilla.

Cover with remaining chicken mixture and the last tortilla.

Spread the remaining tomatoes over top, sprinkle with cheese.

Bake 25-30 minutes or until golden brown.

Transfer from oven to a cooling rack for about 15 minutes.

Remove the sides of pan. Cut into 6 wedges using a serrated knife.

Serve hot.

Serves 6

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