Tortilla-Chicken Casserole
- 3 ears shucked corn
- Salsa:
- 3 cups chopped tomato (about 3 medium tomatoes)
- 1/2 cup sliced green onions
- 1/3 cup minced fresh cilantro
- 1 tablespoon minced seeded jalapeno pepper
- 2 teaspoons lime juice
- 2 garlic cloves, minced
- 1 (8-ounce) can tomato sauce
- Chicken:
- 3 cups water
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 2 large garlic cloves, sliced
- 12 ounces skinned, boned chicken breast
- Sauce:
- 2 tablespoons all-purpose flour
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- Remaining ingredients:
- Cooking spray
- 12 (6-inch) corn tortillas, cut in half
- 3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided
- 1/2 cup low-fat sour cream
- Shredded leaf lettuce (optional)
- Place shucked corn on a microwave-safe plate, and cover with wax paper. Microwave at HIGH 5 minutes or just until tender. Cut kernels from ears of corn to measure 1 cup.
- To prepare salsa, combine the tomato and next 6 ingredients (tomato through tomato sauce) in a bowl; set aside.
- To prepare the chicken, combine water, oregano, cumin, 1/4 teaspoon salt, and sliced garlic in a large saucepan; bring to a simmer. Add chicken; partially cover, reduce heat, and simmer 20 minutes or until done. Remove chicken from cooking liquid, reserving cooking liquid, and cool slightly. Shred chicken with 2 forks; place in a bowl. Bring cooking liquid to a boil; cook until reduced to 1 1/2 cups (about 9 minutes). Cool; discard sliced garlic.
- Preheat oven to 375u0b0.
- To prepare the sauce, place flour, chili powder, 1/4 teaspoon salt, and red pepper in saucepan, and gradually add the cooking liquid, stirring with a whisk until blended. Cook over medium heat 4 minutes or until thick. Stir 3/4 cup sauce into chicken in bowl.
- Spread 3/4 cup salsa in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 8 tortilla halves over salsa; top with 3/4 cup salsa, half of chicken mixture, half of corn, and 1/4 cup cheese. Repeat layers, ending with 8 tortilla halves. Spread the remaining salsa over the tortilla halves, and top with remaining sauce. Bake at 375u0b0 for 35 minutes. Sprinkle with 1/4 cup cheese, and bake an additional 5 minutes or until thoroughly heated. Let the casserole stand for 10 minutes before serving. Top each serving with 1 tablespoon sour cream. Serve with leaf lettuce, if desired.
corn, salsa, tomato, green onions, fresh cilantro, pepper, lime juice, garlic, tomato sauce, chicken, water, oregano, ground cumin, salt, garlic, chicken, flour, chili powder, salt, ground red pepper, remaining ingredients, cooking spray, corn tortillas, cheddar cheese, lowfat sour cream, leaf lettuce
Taken from www.myrecipes.com/recipe/tortilla-chicken-casserole-0 (may not work)