Chicken Tortilla Casserole
When I saw this recipe in BBQ 4U, it "looked" good but, well, OK I’ll try it. Lucky us!
I asked Laoise Pollison, (she had posted it on BBQ 4 U - see BBQ 4 U on my Favorite Places and Things page.) who lives in Los Angles but is an Irish Girl from NYC who never ate a tortilla in her life until she went to Graduate School in Anthropology. if I could include it here and she said:So, here it is. Thanks Laoise.
Ingredients
2 to 3 cups of shredded cooked chicken. (maybe 2 to 3 breasts)
A bag of Small Corn Tortillas
Chicken broth or stock
1 - 28 ounce can of Rotel Diced tomatoes & chilies (or two small
cans)
1 - 3.8 Ounce of sliced black olives, drained (about one full cup)
1 - 15 ounce can of black beans rinsed and drained
1 cup of finely chopped onion
2 tablespoons of finely chopped fresh cilantro (or parsley if no
cilantro on hand)
3 cups of shredded cheddar cheese
In a separate pan, pour about a cup of the broth and then let a stack
of tortillas soak in it for a few minutes.
Take an Oven safe baking dish ( a deep one) and spray with Pam. Then,
pour a couple of ounces of chicken stock in it. Layer the corn
tortillas on the bottom, letting them soak up the broth. Cut the
tortillas to fit the pan. make seamless layer. (I am lazier than she is, I didn't
make a seamless layer. I just cut them in half so they'd fit the sides.)
Then, put a thin layer of the Rotel Diced tomatoes, followed by a
sprinkling of the shredded chicken, a sprinkle of onions, a sprinkle of
cilantro, a sprinkle of olives, a sprinkle of beans, and a light
sprinkle of cheese.
Then remove some of the tortillas that have been soaking and make
another seamless layer and repeat as above. Usually you get two or
three layers of ingredients. Make sure you reserve at least one cup of
the cheese to put on the top layer. When you get to the top layer of
tortillas, sprinkle the remaining cheese on top and then bake in a 350
Degree Oven for one hour. If you have leftover broth and feel the
casserole could use the moisture, carefully add it before putting in to
bake.
Casserole should have a crisp crust on top but have tender layers that
are easy to cut through. About the onions - some folks prefer to sauté
them before layering them. That helps eliminate some of the indigestion
some folks might get from bulb vegetables.
VARIATION: add very small and conservative dollops of sour cream
(or cream cheese) to each layer. I sometimes do that. You can also add
green onions.
I (Carl) used more olives and cheese (lots more cheese)and may use more sautéed onions next time. Also, I had sour cream on top and sprinkled that with chopped green onions. Oh, I only got two layers in my 9 x 13 pan.