A flavorful chicken filling is layered between corn tortillas in our quick and easy casserole version of a Mexican favorite.
- 2 tablespoons fresh cilantro, snipped
- 4 cups shredded cooked chicken or turkey
- 1 can (10 3/4 ounces) condensed cream of chicken soup
- 1 package (8 ounces) shredded Mexican-style cheese blend, divided
- 1 cup sour cream
- 1 can (4 ounces) chopped green chilies, undrained
- 1 1/8 teaspoons chili powder, divided
- 1/2 teaspoon ground cumin
- 11 (6-inch) corn tortillas
- Vegetable oil
Preheat oven to 350°F. Snip cilantro with Professional Shears. In Classic Batter Bowl, combine cilantro, chicken, soup, 1 1/2 cups of the cheese, sour cream, chilies, 1 teaspoon of the chili powder and cumin; mix well. Place 4 tortillas on bottom of Square Baker, overlapping in middle. Spoon 2 cups of the chicken mixture over tortillas; spread evenly in Baker. Repeat for second layer. Top with remaining 1/2 cup cheese. Stack remaining 3 tortillas and cut into 16 thin triangles using Pizza Cutter. Sprinkle over casserole. Spray tortilla triangles with vegetable oil using Kitchen Spritzer. Sprinkle with remaining 1/8 teaspoon chili powder. Bake 30-35 minutes or until thoroughly heated.
- 8 servings
Nutrients per serving:
Calories 410, Fat 23 g, Sodium 640 mg, Dietary Fiber less than 1 g
Cilantro, also called Chinese parsley or coriander, is a fresh herb with bright green leaves and a lively, pungent fragrance. Sold in bunches, it adds a distinctive flavor to Mexican and Asian foods. To store cilantro, place bunch with stem ends down in a glass filled with enough water to cover 1 inch of the stems. Cover loosely with a plastic bag and refrigerate for up to 5 days.