Need a great way to use up roasted chicken or turkey leftovers -- or just looking for a yummy casserole idea for a party or a cozy dinner? Try this Chicken Tortilla Casserole. I adapted this recipe from the traditional "King Ranch Chicken Casserole" that is a Tex-Mex staple in Texas kitchens, but I replaced heavy, preservative-laden canned cream soups and fatty half and half or sour cream with Chobani® Greek Yogurt to keep the dish from breaking our just-made New Year's resolution to eat healthier! Greek yogurt is a great source of protein, potassium and of course, good-for-your-digestive-system probiotics.
Chicken Tortilla Casserole
Makes 6-12 servings
3 cups shredded or cubed cooked chicken (use leftovers from your holiday meal or the meat from one regular sized rotisserie chicken)
2 tbsp butter
2 tbsp extra virgin olive oil
1 small yellow onion, diced
1 red bell pepper, seeded, stemmed and diced
1 poblano pepper, seeded, stemmed and diced
1 jalapeno pepper, seeded, stemmed and diced (optional)
3 cloves garlic, minced
2 tbsp all-purpose (or gluten free) flour
2 tsp chili powder
1 tsp cumin
1/2 tsp cayenne pepper
1 cup low-sodium chicken broth
1 cup Chobani® Plain Greek Yogurt*
1 (10 oz) can Ro-Tel Tomatoes with Green Chiles, drained
Juice from 1/2 a lime
1/2 cup chopped cilantro, chopped (optional)
3 cups shredded cheese (a combo of Monterey Jack and cheddar)
12 fajita size (6") corn tortillas
Canola oil (for heating tortillas)
*I used regular fat Chobani® Plain Greek Yogurt, not the non-fat version. Since we are replacing sour cream and half and half in this recipe, we do still need to have some fat in there to give the sauce the right consistency.
Pre-heat the oven to 350 degrees.
Heat the butter and olive oil in a saucepan. Add the onions and all three types of peppers. Saute for about 10 minutes or until the veggies are soft. Add the garlic and saute together for another 30 seconds. Stir in the flour and spices and cook for another minute, until the veggies are coated.
Stir in the chicken broth and canned tomatoes, cover the pot and simmer over low heat until the mixture is thickened, about 10 minutes.
Uncover the pot, turn off the heat and add the Chobani® Greek Yogurt, lime juice and cilantro (if you're using it), and salt and pepper to taste. Stir well.
Heat teaspoon or two of canola oil in a small saute or frying pan over medium high heat. Add your tortillas individually and heat until the tortilla just starts to brown - about 30 seconds or so per side. Set aside.
Meanwhile prepare a 9x13" baking dish by coating lightly with cooking spray. Ladle about 1 cup of the sauce into the bottom of the baking dish and spread it around to cover the bottom. Layer 6 of the tortillas over the sauce in the dish - 2 at the top, 2 in the middle and 2 at the bottom. Add half of your chicken and distribute evenly over the tortillas. Add half of the remaining sauce over the chicken and spread evenly. Spread half the cheese over that.
Repeat the layering (tortillas - chicken - sauce - cheese), so that you are ending with a top layer of cheese.
Cook uncovered in the 350 oven for 30 minutes or until brown and bubbly. Serve with extra Greek Yogurt on the side and my delish Elote Salad.
Enjoy...and of course, HAPPY NEW YEAR!