The ended up winning those finals, and the game kept us on the edge of our seats. My sister asked me why I hadn’t been making so many trips to the concession stand like I was before. I told her I found an easy meal that only took a few minutes to toss together, and only four ingredients to make! She wasn’t letting me leave the field without sharing it with her. The first time she made it, she was sure to call me and tell me how crazy good it was, and how much her family enjoyed it. You’re so very welcome!
Check out what they are saying about this recipe over at The Seasoned Mom:
“It’s the ultimate family-friendly dinner to make your busy weeknights just a little bit easier.”
Stop stressing over dinner and dump this in a pan and throw it in the oven now!
Ingredients
2 cups diced, cooked chicken (such as rotisserie chicken or leftovers from another meal)
1 cup Old El Paso taco sauce or salsa
1 cup (4 ounces) 2% Sargento shredded cheddar cheese
4 whole wheat tortillas (I used LaTortilla Factory Low Carb Whole Wheat Tortillas)
Optional garnish: fresh cilantro, sliced green onions, sliced olives, sliced tomatoes, diced avocado
Instructions
Preheat oven to 350 degrees F. Spray a 1 ½ -quart baking dish (or an 8-inch square dish) with nonstick spray.
In a large bowl, toss together chicken, half of the taco sauce (about ½ cup) and half of the cheese (about ½ cup).
Place 2 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (overlapping is fine).
Top with half of the chicken mixture and drizzle with ¼ cup of remaining taco sauce. Repeat layers one more time.
Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining ½ cup of cheese, and bake for an additional 5-10 minutes (until cheese melted and casserole is hot and bubbly).
Garnish with optional toppings!
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Quick Tip: Serve with a dollop of sour cream.
Thanks again to The Seasoned Mom for this easy and healthy recipe.
