Tortilla-Chicken Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 ears shucked corn |
3 cups chopped tomato (about 3 medium tomatoes) |
1/2 cup sliced green onions |
1/3 cup minced fresh cilantro |
1 tablespoon minced seeded jalapeño pepper |
2 teaspoons lime juice |
2 garlic cloves, minced |
1 (8-ounce) can tomato sauce |
3 cups water |
2 teaspoons dried oregano |
1 teaspoon ground cumin |
1/4 teaspoon salt |
2 large garlic cloves, sliced |
12 ounces skinned, boned chicken breast |
2 tablespoons all-purpose flour |
1 teaspoon chili powder |
1/4 teaspoon salt |
1/4 teaspoon ground red pepper |
remaining ingredients |
cooking spray |
12 (6-inch) corn tortillas, cut in half |
3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided |
1/2 cup low-fat sour cream |
shredded leaf lettuce (optional) |
Directions:
1. Place shucked corn on a microwave-safe plate, and cover with wax paper. Microwave at HIGH 5 minutes or just until tender. Cut kernels from ears of corn to measure 1 cup.
2. To prepare salsa, combine the tomato and next 6 ingredients (tomato through tomato sauce) in a bowl; set aside.
3. To prepare the chicken, combine water, oregano, cumin, 1/4 teaspoon salt, and sliced garlic in a large saucepan; bring to a simmer. Add chicken; partially cover, reduce heat, and simmer 20 minutes or until done. Remove chicken from cooking liquid, reserving cooking liquid, and cool slightly. Shred chicken with 2 forks; place in a bowl. Bring cooking liquid to a boil; cook until reduced to 1 1/2 cups (about 9 minutes). Cool; discard sliced garlic.
4. Preheat oven to 375°.
5. To prepare the sauce, place flour, chili powder, 1/4 teaspoon salt, and red pepper in saucepan, and gradually add the cooking liquid, stirring with a whisk until blended. Cook over medium heat 4 minutes or until thick. Stir 3/4 cup sauce into chicken in bowl.
6. Spread 3/4 cup salsa in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 8 tortilla halves over salsa; top with 3/4 cup salsa, half of chicken mixture, half of corn, and 1/4 cup cheese. Repeat layers, ending with 8 tortilla halves. Spread the remaining salsa over the tortilla halves, and top with remaining sauce. Bake at 375° for 35 minutes. Sprinkle with 1/4 cup cheese, and bake an additional 5 minutes or until thoroughly heated. Let the casserole stand for 10 minutes before serving. Top each serving with 1 tablespoon sour cream. Serve with leaf lettuce, if desired.
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