What's For Dinner?

What's For Dinner?
Chicken and Corn Tortilla Casserole

Chicken and Corn Tortilla Casserole

Chicken and Corn Tortilla Casserole

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

How many servings?

From kitchen to table in 45 minutes.

boneless chicken

shredded jack cheese
sliced black olives

  1. Cut chicken into cubes and brown in a non-stick skillet over medium heat.
  2. Add corn to skillet (drain if canned), stir and reduce heat to low.
  3. Turn oven on to 375 degrees.
  4. Spoon 1/4 of the salsa over the bottom of a casserole dish. Stir remaining salsa into chicken and corn in skillet.
  5. Cut tortillas into 1/4 inch strips. Place half the strips on the bottom of the casserole dish on top of salsa.
  6. Spoon chicken and corn mixture into casserole dish. Top with remaining tortilla strips and shredded jack cheese. Cover and place in oven.
  7. 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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