Chicken and Corn Tortilla Casserole

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Chicken and Corn Tortilla Casserole - Jump to recipe

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– by Jean Fisher

Flour tortilla strips are a crispy crust for this chicken and corn casserole topped with cheese and sliced olives.

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Chicken and Corn Tortilla Casserole

Print out the recipe for Chicken-and-Corn-Tortilla-Casserole

Serves 4

12 ounces boneless chicken
1 cup corn
1 cup salsa
4 flour tortillas, burrito size
4 ounces shredded jack cheese
1/4 cup sliced black olives

From kitchen to table in 45 minutes.

Cut chicken into cubes and brown in a non-stick skillet over medium heat.
Add corn to skillet (drain if canned), stir and reduce heat to low.
Turn oven on to 375 degrees.
Spoon 1/4 of the salsa over the bottom of a casserole dish. Stir remaining salsa into chicken and corn in skillet.
Cut tortillas into 1/4 inch strips. Place half the strips on the bottom of the casserole dish on top of salsa.
Spoon chicken and corn mixture into casserole dish. Top with remaining tortilla strips and shredded jack cheese. Cover and place in oven.
Bake for 30 minutes. Uncover, top with sliced olives and continue baking for another 10 minutes or until cheese is golden brown. Let stand for 5 minutes before serving.

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Nutritional information for Chicken and Corn Tortilla Casserole

Calories: 477
Calories from Fat: 147

% Daily Value*

Vitamin A	10%	Iron	23%
Vitamin C	15%	Calcium	34%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs