This quick, easy and super-creamy chicken tortilla casserole could be what the doctor ordered when midterms have drained motivation levels.
Midterms have a way of making even the most mundane task seem insurmountable. Walking to Washakie Center takes too much effort and midterm-frazzled brains do not feel like processing the list of items on the menu.
This quick, easy and super-creamy chicken casserole might be exactly what the doctor ordered for those times when midterms have drained motivation levels and students just want to curl up in a ball and wait for the rest of the semester to pass them by.
Chicken Tortilla Casserole
Makes 4 servings
Adapted from a recipe at southernplate.com
1 large flour tortilla
2 cups cooked chicken
1 four-ounce can of chopped green chilies
8 ounces of sour cream
2 cups of shredded cheddar cheese, divided
1 cup of French fried onions
1/2 cup canned black beans (optional)
In a large bowl, mix together the chicken, chilies, sour cream, one cup of the cheddar cheese, half of the onions and the black beans if you are adding them.
Line the bottom of a microwave safe pie plate with the tortilla (I didn’t have a pie plate so I used a microwave safe casserole dish). Pour in the chicken mixture. Cover and microwave for 5 minutes.
Sprinkle the rest of the cheese and onions on top and cook another minute or so until the cheese melts.
Nutrition Info
Calories 527
Fat 33 grams
Carbohydrates 20 grams
Protein 39 grams
