Cook’s Notes: Our family’s favorite Mexican-style casserole — also the easiest.
1 T olive oil
1 c diced onion
1 tsp garlic powder
1.5 tsp Faith’s Special Spice Mix (or chili powder)
1 tsp ground cumin
1/4 tsp pepper
1 can (14.5 oz) diced tomatoes with green pepper and onion
8 to 9 corn tortillas (6-inch)
8 oz container sour cream
2 c shredded Mexican cheese mixture or Monterey Jack cheese
1 cooked rotisserie chicken (about 4 c total)
1 c salsa
Heat oven to 350°F. Skin chicken. Take the chicken off the bone and cut into chunks.
Heat 1 T olive oil in a large skillet over medium-high heat. Add onion, garlic powder, chili powder, cumin, and pepper; cook, stirring frequently, for 5 minutes. Add tomato. Cook, stirring constantly, until sauce cooks down and thickens, about 5 to 7 minutes. Transfer sauce to a bowl. Stir in the sour cream and set aside.
Coat an 11 x 7 baking dish with cooking spray and layer ingredients as follows:
- Bottom layer: 3 tortillas, torn to cover the bottom of the pan. Cover tortillas with 1/3 of the sauce with sour cream, 1/3 of the shredded cheese, and half the chicken.
- Middle layer: Top with 2 to 3 more tortillas, 1/3 of the sauce, 1/3 of the shredded cheese, and half the chicken.
- Top layer: Cover with last 3 tortillas and remaining sauce. Pour the 1 c salsa over to cover the top. Top with the remaining cheese.
Lightly coat a sheet of foil with cooking spray. Cover casserole with prepared foil and bake for about 30 minutes. Cool chicken tortilla casserole slightly before serving. Serves 4 to 6.
Recipe Source: Modified a casserole recipe by Diana Rattray