Monday, March 22, 2010

Chicken Chalupa Casserole ***

This one was actually pretty good.  I don't see how the OP got the amts, though.  I assumed that when it said, "large casserole dish," it was referring to a 9x13 and the larger tortillas.  Maybe not, though.  Maybe it meant an 8x8 dish and smaller tortillas.  There is no way that I could do 6 layers on here, and I ran out of salsas after just 2 layers.  I ended up getting 5 layers out of it, and I used around 2 cups of each kind of salsa.  It was still too many layers for me.  I would have preferred less layers with more in them.  Dh loved it, though.  I'll keep it around for him, I guess, lol.  I've been inspired by this one to try one of my favorite crockpot casseroles in the oven, though.  Check out my Crockpot Stacked Enchiladas.  I'm going to put it on the list soon to follow the same type of format and cook in the oven.  Hopefully, it will work out!
Obviously, the kids wouldn't eat something with so much salsa in it, so I didn't even try to persuade them to try it, lol.  I just made them some ravioli, and they were happy.  :)

Photo from

(luckymommyto2boys ~ Amy ~ Recipezaar)

12 flour tortillas
2 lbs roasted chicken meat, shredded
2 cups cheddar cheese, shredded
1 cup salsa
1 cup green chili salsa
black olives, sliced (to garnish)
cilantro, chopped (to garnish)

Preheat oven to 350°F.
Spray large casserole dish with cooking spray.
Lay two tortillas in bottom of dish, overlapping slightly.
Top with a layer of chicken, a layer of cheese, and a layer of salsas.
Repeat layers until dish is full, finishing with a layer of salsa (pattern should repeat 6 times).
Bake until hot and bubbly (25 minutes.).
Garnish with olives and cilantro, if desired.
*Amy's notes: I cooked in a 9x13 dish and did 5 layers of the larger tortillas, using about 2 cups total of each type of salsa.  Next time, I will use less layers with more in them.

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