Chicken Tortilla Casserole-Good Today or Make Ahead

Tonight this recipe was enjoyed fresh out of the oven by two senior citizens. Before retiring, we served this in the health sciences cafeteria I managed. In the past month, my husband and I helped pack and deliver meal kits for the couple thousand school students not in school due to the COVID-19 virus. Due to the circumstances, the kits are full of ultra-processed packaged and frozen foods. While the families are so appreciative. . . they would have been just as appreciative of a made-from scratch healthy meal.  This one should fit the bill.

Chicken Tortilla Casserole

(Serves 3)

Bake chicken in a 325F oven for 20 minutes or until internal temperature reaches 165F. Dice.
9 ounce chicken breast, boneless, skinless

On stove-top, heat tomatoes, spices, peppers and onion.
2/3 cup canned diced tomatoes
1 teaspoon cumin
2/3 teaspoon chili powder
Dash oregano
1/3 cup sweet peppers, diced
2 tablespoon onion, diced

Add corn and cooked diced chicken breast to pot.
1/2 cup corn
Cooked, diced chicken breast

Mix cornstarch into milk. Add milk to pot.  Heat over medium low heat until mixture begins to thicken, about 15 minutes.
2/3 teaspoon cornstarch, non GMO
1/2 cup skim milk

Cut each tortilla into quarters.  Arrange 1/2 of tortillas in bottom of baking dish, greased with olive oil spray
3 corn tortillas
Add 1/2 of vegetable-chicken mix.
 
Top with 1/2 of cheese.
3/4 cup shredded cheese

Repeat layers.

Bake in 325 F for 1/2 hour.

Each serving contains 1/2 cup vegetables, 3 ounce meat, and 1 whole grain bread equivalent.

When we prepared this in the cafeteria we arranged 12 servings in a half size steam table pan and cut 3 X 4 to serve.