Crispy Tortilla Chicken Casserole

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Think of this as a Mexican lasagna! Much easier to make than a traditional lasagna, but cheesy, tomatoey and delicious!

Tags: Easy, One Hour, Entrées, Chicken/Poultry, Vegetables, Cheese, Mexican, Casserole, President's Choice Blue Menu
Serves: 4
Skill level: Easy
Prep time: 15  minutes
Cooking time: 40  minutes
Total: 55  minutes

Additional Information


1 lb (500 g) PC Blue Menu Air Chilled Boneless, Skinless Chicken Breasts
2 cups (500 mL) PC Frozen Peaches & Cream Corn thawed
1 bottle (650 mL) PC Extra Chunky Salsa - Mild
2 cups (500 mL) PC Tre Formaggi Shredded Italian Cheese
1/2 bag tortilla chips (half 320 g bag)


  1. Preheat oven to 450°F (230°C).
  2. Cut chicken into 1-inch (2.5 cm) cubes. In bowl, stir together chicken, corn and salsa. Spread over bottom of 13 X 9-inch (3 L) glass baking dish. Top with half of cheese, then tortilla chips and remaining cheese.
  3. Cover with foil. Bake in centre of oven for 30 minutes. Remove foil and bake for a further 8 to 10 minutes or until golden. Serve with sour cream, if desired.

Chef's Tips

Substitute a spicier salsa if you prefer.

Nutritional Information

Calories 640 Cal
Fat 25 g
Sodium 1210 mg
Carbohydrate 57 g
Fibre 5 g
Protein 47 g