Mexican Chicken Casserole
(From roasted chicken leftovers)
by Rocio Graham
You roasted a chicken or picked one at the supermarket. You didn’t finish and you don’t know what else to make with leftovers. This casserole can feed a few people and you only need very little chicken. This is perfect for a Friday game night.
Prep time: 5 minutes
Cook time: 20-30 minutes
- 2 cups of shredded cooked chicken (from your leftover roasted chicken or turkey)
- 12 cheddar cheese or marble cheese slices approx. 3” x 3” ( or 1 sliced cheese package)
- 1 can or jar of good quality Mexican salsa around 500 ml (Fresh is best brand is the best salsa or Que Pasa brand)
- 1 package of 12 corn tortillas (COP has fresh tortillas or Safeway) cut them in 1/4 ( you end up with a sort of triangles)
Pre-heat temperature Oven at 350F
In a Baking pan (10” x 5” approx.) lay a thin layer of salsa on top of the pan then add a layer of tortillas, a thin layer of chicken, more salsa, a layer of cheese slices then repeat tortilla, chicken, salsa and cheese until you get to the top.
Add extra cheese to the top.
Cover the casserole loosely with foil and bake it for 20-30 minutes or until the cheese is all bubbly and the tortillas are soft.
This can be frozen for a few weeks. Make a double batch for the last week of school when energy is low.
If you have lots of left over chicken you can also make a quick chicken salad for sandwiches.