I had some tortilla chips left over from a gathering we went to (I had taken this Spinach and Artichoke Dip, page 73). Because I had them on hand, Mavis's blog post for Chicken Tortilla Casserole really caught my eye. It looked so simple and since I really wasn't thrilled about thinking up something for dinner, it fast became that night's supper plan. It was a hit with four out of the five members of our family-which is considered a major win around here these days.
While we were enjoying it, I told Jamey that it was the quickest dinner I ever made. After I explained what I did he said that even he could make that some night for dinner. Ye. Haw.
Chicken Tortilla Casserole (adapted ever-so-slightly from here)My changes: I increased the amount of broken tortilla chips, used chopped, cooked turkey in place of the chicken and left out the bell peppers because there are peppers in my salsa and I didn't want to push it with the kids.
3 cups broken tortilla chips
2 cups chicken (or turkey), cooked and shredded
1 (15 oz) can (or 1 quart frozen and thawed) corn
1 (15 oz) can black beans, drained and rinsed
1 cup chopped bell pepper (optional)
3/4 cup salsa
2 cups shredded cheese (Monterrey Jack, Cheddar or a combination)
Grease a 9 x 9 or 10 x 10 inch baking dish and lay half the broken chips in the bottom. Combine all other ingredients (except the cheese and sour cream!) in a bowl. Layer half the corn mixture on top of the chips and then half of the shredded cheese on top of the corn mixture. Repeat layers of broken chips, corn mixture and shredded cheese. Bake at 350 degrees for 30 minutes and serve with sour cream if you have some on hand.
Thank you, Mavis!! Pin It