Tonight’s dinner was a simple “what the heck do I do with what I have” kind of thing. I came home from work and looked at Daughter Number 2 and asked her what she wanted for dinner tonight. “Mexican”. “What kind of Mexican”, I asked. She didn’t care. She wanted Mexican food.
I noticed that the Hubs had gone to the store for “lunch” food today and come home with among other things – flour tortillas. I had cooked some extra chicken breasts last night, so I knew that whatever I made would have chicken. I went to the pantry and pulled out some random ingredients then did the same at the fridge. This is what I came up with. Everyone enjoyed it, and everyone had seconds.
Chicken Tortilla Casserole
- 2-3 chicken breasts, cooked and shredded
- 1 can Ro-tel tomatoes, drained
- 1 can beans, drained and rinsed
- Corn (I used 2 cobs that I had cooked for dinner the night before, and cut off the kernels with knife)
- ½ cup nonfat dry milk
- ½ Tablespoon corn starch
- 2 packets sodium free Chicken bouillon
- 1 teaspoon onion powder
- ¼ teaspoon dried basil
- ¼ teaspoon dried thyme
- 2 cups water
- 1 package flour tortillas
- 4 ounces mozzarella cheese, shredded
- 4 ounces cheddar cheese, shredded
- ½ cup nonfat sour cream
- 3 Tablespoons Ranch dressing
Preheat oven to 350 degrees. Spray a 9X13 baking dish with nonstick cooking spray. Combine chicken, tomatoes, beans and corn. In a small bowl or measuring cup mix dry milk, corn starch, bouillon, onion powder, basil, thyme, and water. Tear up flour tortillas, about 3, and place in the bottom of the baking dish. Pour 1/3 of the milk mixture over the tortillas. Add ½ of the chicken mixture. Top with 1/3 of the cheeses. Place another 1/3 of the tortillas, torn into pieces over the cheese. Gently pour another 1/3 of the milk mixture over the tortillas, followed by the remainder of the chicken mixture, 1/3 more of the cheese. Place the remainder of the tortillas, torn into pieces over the cheese, followed by the remainder of the cheese and milk mixture. Cover loosely with aluminum foil and bake for 30 minutes. While this is baking mix together the sour cream and ranch dressing. With 5 minutes left, remove the aluminum foil and spoon the sour cream mixture over the top. Bake uncovered for the remaining five minutes.
This was such a great use for the leftover chicken and corn from the night before. The biggest change I would make is instead of the kidney beans that I used (what I had on hand) I would use black beans. I might also omit the Ranch dressing from the topping. It didn’t add as much as I had hoped.
All in all it was a good show, and I will be adding it to the “make again” pile. Not only because of how much it was liked, but also because of how quick and easy it was to make. Winner winner…