On weekdays I enjoy making casseroles because they are generally easy to put together and I can get a few things done while they are cooking. I came across this Mexican chicken casserole from Paula Deen and while it looked and sounded amazing, it had several cans of cream soup which didn't sound so good. I went ahead and revamped it to make it somewhat healthier and it turned out rather tasty.
The entire casserole is like a giant, cheesy quesadilla. It is layers of tortillas topped with a cheesy, chicken, salsa layer. It is delicious as a casserole or the next day on top of nachos.
Mexican Chicken Casserole(adapted from Paula Deen)
4 c. cooked and chopped chicken breast
1 (10 oz) can Rotel
1 c. salsa
1 c. low fat sour cream
1 (10 3/4 oz) can cheddar cheese soup
1 t. black pepper
9 flour tortillas
1 c. shredded cheddar cheese
1. Preheat the oven to 350 degrees.
2. In a large bowl combine the Rotel, salsa, sour cream, and cheddar cheese soup. Mix well. Add in the chicken and stir to combine. Sprinkle with pepper.
3. In a greased 9 x 13 pan, layer 3 tortillas, half the chicken and cheese mixture, 3 more tortillas, and the rest of the chicken and cheese mixture. Top it off with the last 3 tortillas and then sprinkle with the cheddar cheese.
4. Baked for 30 minutes or until the cheese on top is melted and starting to brown. Remove from oven and let cool 5 minutes before cutting.
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