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Tortilla Casserole




Source of Recipe


minutemeals.com


List of Ingredients




1 cup homemade or canned chicken broth
2 tablespoons flour
1/2 teaspoon ground cumin
2 cups shredded cooked chicken (use left over chicken or two 5-ounce packages refrigerated plain carved chicken breast from the supermarket)
10 (6-inch) corn tortillas, quartered
1 package (10 ounces) frozen Southwestern-style corn and roasted red peppers, thawed
1 jar (11 1/2 ounces) salsa
1 cup shredded Mexican cheese mixture


Recipe



Preheat the broiler if you wish to brown the top of the casserole.
In a 1-quart saucepan, combine the 1 cup broth, 2 tablespoons flour, and 1/2 teaspoon cumin. Cover and bring to a boil over medium-high heat. Cook, stirring, until the sauce has thickened. Fold in the 2 cups chicken.

In a greased 2-quart shallow microwave-safe baking dish, layer one third of the tortilla pieces, the corn and peppers with any sauce they have, half of the remaining tortilla pieces, the chicken mixture, the remaining tortilla pieces, the jar of salsa, and the cheese mixture.
Cover the dish loosely with a piece of waxed paper, making sure that the paper does not touch the top of the casserole. Microwave on high 8 to 10 minutes, or until the center of the casserole registers 140º degrees F on an instant-read thermometer.

If you want to brown the cheese on the top of the casserole, remove the piece of waxed paper and run the dish under the broiler for 1 to 2 minutes, until the cheese is lightly browned.

SERVES 4