Tortilla Casserole My Way

Indulge in the comforting layers of flavor in "Tortilla Casserole My Way," a hearty Tex-Mex-inspired dish perfect for weeknight dinners or family gatherings. This easy-to-make casserole features tender, spiced shredded chicken, sautéed corn, and black beans, all layered between soft flour tortillas and a savory blend of tomato sauce and fresh pico de gallo. Topped with plenty of melted cheddar cheese and a sprinkle of cilantro, this baked casserole comes together in just under an hour, boasting a golden, bubbly finish. It's a deliciously satisfying way to bring bold, zesty flavors to your table while keeping prep simple. Perfect for feeding a crowd, this casserole is a must-try for fans of Tex-Mex cuisine!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 2 pieces Chicken breasts (boneless, skinless)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Garlic powder
• 1 cup Sweet corn kernels
• 1 cup Black beans (cooked and drained)
• 1.5 cups Pico de gallo
• 1 cup Tomato sauce
• 2 cups Shredded cheddar cheese
• 6 pieces Flour tortillas
• 2 tablespoons Fresh cilantro (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt, black pepper, cumin, chili powder, and garlic powder.

Step 3

Cook the chicken for 6-8 minutes on each side, or until fully cooked through and no longer pink in the center. Remove from the skillet and let the chicken rest for 5 minutes before shredding with two forks.

Step 4

In the same skillet, add the corn kernels and black beans. Sauté for 2-3 minutes, then remove from heat.

Step 5

In a small bowl, mix the tomato sauce with 1 cup of the pico de gallo to create a flavorful sauce.

Step 6

In a 9x13-inch casserole dish, spread a thin layer of the sauce mixture on the bottom to prevent sticking.

Step 7

Place two tortillas on top of the sauce, slightly overlapping them to cover the bottom of the dish.

Step 8

Layer one-third of the shredded chicken, sautéed corn and beans, sauce mixture, and shredded cheddar cheese over the tortillas.

Step 9

Repeat the layering process two more times, finishing with a layer of cheese on top.

Step 10

Cover the casserole dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Step 11

Remove the casserole from the oven and let it rest for 5-10 minutes to set.

Step 12

Garnish with the remaining pico de gallo and fresh cilantro, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1869.2g)

Amount per serving	% Daily Value*
Calories	2964.8

Total Fat 137.1g	0%
Saturated Fat 66.5g	0%
Polyunsaturated Fat 2.9g
Cholesterol 537.9mg	0%
Sodium 7499.2mg	0%
Total Carbohydrate 236.6g	0%
Dietary Fiber 39.6g	0%
Total Sugars 26.1g
Protein 214.8g	0%

Vitamin D 45.2IU	0%
Calcium 2174.1mg	0%
Iron 19.5mg	0%
Potassium 2913.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.6%

Protein: 28.3%

Carbs: 31.1%