Guest Author - Martha McKinnon
Are you a fan of easy Mexican casseroles? Then this Mexican chicken and tortilla casserole is for you. With just six ingredients, tortilla pie with chicken comes together in minutes and then bakes for 30 to 40 minutes leaving you free to do other things.
Mexican chicken and tortilla casserole is one of those easy layered Mexican casseroles that are easy and deliciously satisfying. Think of it as easy Mexican lasagna. Layers of corn tortillas, chicken, chiles, salsa, sour cream and cheese are baked in a casserole until browned and bubbly. It's perfect for an easy everyday meal any day of the week and a great use for leftover roast chicken.
This is one of those easy Mexican casseroles that can be made ahead and kept in the refrigerator until you are ready to bake and serve it. It's versatile too. You can use either green or red salsa in your tortilla pie with chicken. I like to use homemade salsa, put if you are feeling pressed for time, substitute 1 1/2 cups of your favorite jarred salsa.
If you want to make homemade salsa, follow the links to my favorite salsa recipes at the end of the article. You can toast your tortillas in a dry skillet for a couple of minutes on each side or over a low gas flame. Be careful not to burn them if you opt for the low flame!
I like to serve my Mexican chicken and tortilla casserole with a simple salad of mixed greens, chopped scallions, sliced oranges, chopped avocado and toasted pumpkin seeds dressed with citrus vinaigrette.
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Mexican Chicken and Tortilla Casserole Recipe
12 corn tortillas (6-inch), toasted
2 cups cooked, shredded dark-meat chicken
1 can (4-ounces) chopped green chiles
1 1/2 cups salsa, either red or green
1 cup sour cream
1 1/2 cups Monterey Jack Cheese, shredded (6 ounces)
Nonstick cooking spray
If you intend to bake the casserole immediately, preheat your oven to 375 degrees. Lightly grease an 8-inch square baking dish with nonstick cooking spray. Cover the bottom of the baking dish with a layer of 4 tortillas. Then spread the tortillas with 1 cup of the chicken, half the chiles, 1/2 cup salsa, 1/3 cup sour cream and 1/2 cup cheese. Repeat the layers once more. Top with the remaining tortillas, then salsa, sour cream, and cheese.
Bake in the preheated oven until the top is golden browned and bubbly, about 30 to 40 minutes.
