With sub-freezing temperatures and a bit of post-holiday blues, I’ve been trying out a few new recipes in the kitchen to try to cheer up my family. I baked up a veggie-packed version of this Chicken Tortilla Casserole for a recent lunch. My husband is a professor, so he’s been on break, and I work from home. Making a special, warm and hearty lunch seemed like a nice way to mix things up during the week.
Ingredients
Serves: 6-8
- 1 cup salsa
- 1/4 cup chopped jalapenos (seeded, if desired)
- 1 8-ounce container sour cream
- 1/2 cup milk or broth
- 2 1/2 cups shredded cooked chicken breast
- 8 yellow corn tortillas (6- or 7-inch), torn into bite-size pieces
- 1 medium red bell pepper, chopped (1 cup)
- 1 small sweet potato, peeled and grated (1 cup)
- 2 medium carrots, grated (1 cup)
- 1 1/2 cups shredded sharp cheddar cheese or Mexican cheese blend (6 oz)
By Amy Palanjian
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