Layer some tortillas with chicken, corn, cream cheese, and salsa and you have yourself a winner of a supper. Though I must say, it did make the kitchen rather hot…
Adapted from here
3 cups chopped cooked chicken
2 large leaves Swiss chard, chopped
3 oz cream cheese, softened
2 cups frozen corn, thawed
1 T parsley flakes
1/2 t salt
1/4 t pepper
dash red pepper
2/3 cup salsa
1 cup chopped onion
1 1/4 cups chicken stock
3 cloves garlic, minced
4 8-inch flour tortillas, cut into quarters
3/4 cup shredded cheddar cheese
In a bowl, combine the chicken, Swiss chard, cream cheese, corn, parsley, salt, pepper, and red pepper.
In a sauce pan, cook the salsa, onion, chicken stock, and garlic for about 15 minutes.
In an 8-inch baking dish, pour 1/2 cup of the salsa mixture, layer 5 tortilla quarters on top of that. Half of the chicken mixture comes next. More salsa, tortillas, remaining chicken, salsa, remaining tortillas, and the rest of the salsa. Top with the cheese. Bake at 425 for about 15 minutes or until bubbly and browned.
***Coming tomorrow: that delectable looking asparagus salad to the left of the casserole….