Tortilla chips are like delicious edible spoons that are used for scooping up dips. They also make a crunchy topping for this chicken and tortilla casserole.
Here’s my recipe.
Ingredients:
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2 boneless, skinless chicken breasts cut into bite size pieces
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1 tablespoon of paprika
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1 medium onion diced
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salt
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1 cup of frozen corn thawed
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1 small jar of salsa
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2 cups of shredded cheddar cheese
Method:
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Spray an oven safe casserole dish with cooking spray and add the chicken and onion and season with paprika and salt to taste.
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Top it with the corn.
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Then add the cheese
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Then add the salsa
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Top with another layer of cheese
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Then add the tortilla chips and bake for 40 minutes.