Ingredients

The following ingredients have 4 Servings
  • 2 cups diced (cooked chicken (such as rotisserie chicken or leftovers from another meal))
  • 1 cup taco sauce or salsa
  • 1 cup 4 ounces 2% 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)

Instruction

  • Preheat oven to 350F (180C). 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!