Double Stacked Tortilla Casserole

A great casserole that can be made in advance, this dinner entree was a real winner with the Test Kitchen staff. Its fiery flavours and hearty ingredients are particularly welcoming on a cold night.

Double Stacked Tortilla Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups (500 mL) regular sour cream

  • 2

    (4.5-oz/113-g) cans diced green chilies, drained, or 3 jalapeño peppers, seeded and minced

  • 5

    green onions, thinly sliced

  • 3

    garlic cloves, minced

  • ½

    tsp (2 mL) paprika

  • ¼

    tsp (1 mL) each of ground cumin and salt

  • 1

    small cooked deli chicken or about 4 cups (1 L) large bite-size pieces cooked chicken or turkey

  • 340 g jar roasted red peppers, drained, or 3 home-roasted red peppers

  • 1

    large bunch coriander or parsley

  • 200

    g shredded cheese, preferably Mexican-flavoured, about 2 cups (500 mL)

  • 8 to 10

    flour tortillas, each about 7 inches (18 cm) wide

  • 2

    cups (500 mL) salsa

Directions

1. Preheat oven to 350F (180C). In a large bowl, stir sour cream with chilies, onions, garlic, paprika, cumin and salt. Pull meat off chicken, discarding skin. Cut or tear chicken into large bite-size pieces. Stir into sour cream mixture. If using store-bought roasted peppers, drain. If using home-roasted peppers, peel and seed. Slice peppers into large strips. Remove leaves from coriander stems, leaving whole or coarsely chop. You should have about 3 cups (750 mL) coriander. Stir peppers and 1 cup (250 mL) each of coriander and cheese into sour cream mixture. 2. Spray a 9x13-inch (3-L) baking dish with non-stick cooking spray or lightly coat with vegetable oil. Completely cover bottom of dish with a single layer of tortillas. Use scissors to cut to fit. They should overlap as little as possible to prevent them from becoming too doughy. 3. Spread one-third of sour cream mixture over tortillas. Spoon 1 cup (250 mL) salsa overtop. Do not mix in as colours need to remain separate. Sprinkle with 1/2 cup (125 mL) coriander. Repeat layering, cutting tortillas to fit, without overlapping. For final layer, top with just 2 tortillas, filling in gaps only if you have pieces of tortilla left over. Surface does not have to be completely covered. Spread with remaining sour cream mixture. Sprinkle with 1/2 cup (125 mL) coriander, then 1 cup (250 mL) cheese. 4. Bake in centre of 350F (180C) oven until casserole is bubbly and cheese on top is melted, from 35 to 40 minutes. Let stand 10 minutes before serving. Sprinkle with remaining 1/2 cup (125 mL) coriander. Casserole can be made ahead but not baked, then covered and refrigerated up to 1 day. Bake cold casserole, covered, in centre of preheated 350F (180C) oven for 30 minutes. Uncover and bake until casserole is bubbly and cheese on top is melted, from 15 to 20 more minutes.


Nutrition

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