whole wheat tortilla casserole

How To Make whole wheat tortilla casserole

• 1

  Cook chicken breast in water until tender. Allow to cool and shred by hand. Reserve 1 cup chicken broth.
• 2

  In medium pan add chopped onions to 2 teaspoons light olive oil. Saute for a couple of minutes. Add corn, both the petite and rotel tomatoes, salsa, taco seasoning, and chicken broth to pan. Stir and bring to a low simmer for 3 to 5 minutes. Note: If fresh corn is out of season use fresh frozen corn that has been thawed.
• 3

  Lightly spray a 13 x 9 inch pan with PAM. Using kitchen shears cut tortillas into smaller pieces.
• 4

  Layer in the pan 1/2 the cut up tortillas, 1/2 of the vegetable/chicken mixture, and 1/2 the cheese. Repeat with another layer of the same.
• 5

  Bake in a preheated 350 degree oven for 30 minutes or until hot and bubbly. Enjoy! Optional: If you like, top servings with shredded lettuce and sour cream. You can also add additional salsa.
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