Chicken Tortilla Casserole


So, we went a little south for this recipe.  I’m not sure if it’d be considered Southwest cuisine or Mexican cuisine, maybe a little bit of both.  I’ve made something a little similar to this before, but this is a bit of a healthier version than mine.  I don’t really have any pictures because there really wasn’t anything super difficult or not self-explanatory about this one.

First I boiled a whole chicken breast and shredded it once it was cooled enough.

While that was cooking, I chopped up some onion, orange pepper, and two cloves of garlic.  The original recipe also calls for a chopped jalapeno, which I omitted because I didn’t want that much heat.  Cook all of these together in a pan in a tablespoon of olive oil.  Once the veggies have softened a bit, remove from heat and add in the chicken and a half cup of some corn and black bean salsa (I found some refrigerated at a Hy-Vee).

Preheat the oven to 350 F.  Take an 8″x 8″ and coat it with some cooking spray.  Spread some tortilla chips around the bottom of the pan, just enough to cover it.  Dump all of your chicken mixture on top of it and spread evenly.  Top with the other 1/2 cup of salsa (I forgot to do this, personally).  Next comes half a cup of cheese.  Then some crushed chips to cover the top and another half cup of cheese on top to finish.

Bake for 18-20 minutes or until it’s all brown and melty and delicious on top.  Take it out of the oven and let it sit for about 5 minutes.  Cut into 4 servings (not too difficult) and top each serving with 4 slices of avocado.  Voila!  It looks pretty and tastes delicious!  Also, a single serving of this meal is a moderate 421 calories, so it’s not too bad for you either.

Original Ingredient List:

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 orange bell pepper, chopped
  • 1 jalapeno pepper, minced
  • 12 oz precooked boneless, skinless chicken breast, shredded
  • 1 c corn and black bean salsa
  • 2 oz baked tortilla chips
  • 1 c (4 oz) shredded reduced-fat Mexican blend cheese
  • 1 Hass avocado, cut into 16 slices (8 slices each half)


Recipe comes from Flat Belly Diet!: Family Cookbook by Liz Vaccariello and Sally Kuzemchak (2010).  Check them out!  Their recipes are all delicious (haven’t had a bad one yet) and they are all good for you.  They have lots of books, which I hope to acquire someday.


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