Monday, April 15, 2013

Salsa Chicken Tortilla Bake

While I love leftovers, my family is not always as excited as I am to see the same dish.  One of my favorite recipes is Salsa Chicken; it's a regular in my monthly meal rotations.  I try to change it up by serving it one day with pasta and the next with family is not fooled.  When I saw a recipe calling for chicken, salsa, and tortillas, I made it the next day; after my family enjoyed it; I thought I could make recipe much easier on myself by using my crock pot leftovers (I even threw in the extra quinoa and mixed it up).  It was a quick hit with my family; the kids loved being able to pick up the wedges and dip into additional salsa.  No one realized it was yesterday's chicken.

Salsa Chicken ingredients; add tortillas and cheese for Day 2!

  • 4 10-inch flour tortillas
  • Shredded salsa chicken (leftovers)
  • 1 cup shredded Cheddar cheese, divided
  • Garnish-sour cream, optional

  1. Place one tortilla in the bottom of a lightly greased 2-quart round casserole dish; set aside.
  2. Spoon 1/3 of leftovers over tortilla in the dish, top with 1/4 cup cheese; repeat layering, ending with last tortilla.
  3. Sprinkle with remaining cheese; cover with aluminum foil.  Bake at 350 degrees Fahrenheit for 30 minutes, until hot and bubbly; uncover for the final 5 minutes.
  4. Cut into wedges and serve. 

Difficulty: Easy
Time: 10 minute prep, 35 minutes baking time
Source: inspired by Gooseberry Patch's Weeknight Dinners

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