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January 27, 2017

Chicken Tortilla Casserole

One of my Pantry Challenge dinners this month was a Chicken Tortilla Casserole.

I simply took some flour tortillas and cut them into fourths, layering them in the bottom of a 9x13 pan (I used 3 small tortillas total for the bottom layer).

I then spread some refried beans onto the tortillas, and then some chicken that I cooked in taco seasoning.  I sprinkled on some cheddar cheese, then repeated the tortillas, refried beans, chicken, and cheese layers.

I topped off the casserole with bottom-of-the-bag tortilla chips, more cheddar cheese, and olives.

I baked for 20 minutes at 350 degrees Fahrenheit.


I didn't have any sour cream, but I did have guacamole, which was a great finishing touch, along with some chopped green onions.

This recipe is a great way to use up pantry items - and all those broken chips in the bottom of the bag!

Chicken Tortilla Casserole

Ingredients:

  • 6 small flour tortillas cut into fourths
  • 1 16 oz can of refried beans
  • 1 pound chicken, cubed and cooked according to directions with 1 packet of taco seasoning
  • 1 1/2 c shredded cheddar cheese
  • 1 1/2 c tortilla chips, crushed
  • 1/4 c sliced olives
  • guacamole and green onions to garnish (optional)
Directions:
  • Layer half of the flour tortillas on the bottom of a 9x13 pan.
  • Spread with half of the refried beans
  • Top with half of the chicken and half cup of the cheddar cheese.
  • Repeat tortillas, beans, chicken, and cheese layers.
  • Top with crushed tortilla chips, remaining cheddar cheese, and olives
  • Bake at 350 degrees Fahrenheit for 20 minutes.
  • Serve with guacamole and green onions.

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