Tortilla Casserole with Chicken and Corn

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Tortilla Casserole with Chicken and Corn
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Health Score:
7,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
3 h. 20 min.
Preparation

Ingredients

for
4
For the tortillas
375 grams Pastry flour
1 teaspoon salt
50 milliliters sunflower oil
200 milliliters water
For the filling
300 grams Chicken breasts
1 can Corn
1 can chunky Tomato sauce
1 garlic clove
200 grams grated Gouda
3 tablespoons vegetable oil
salt
peppers
How healthy are the main ingredients?
Chicken breastCornGoudasaltgarlic clovesalt

Preparation steps

1.

For the tortillas, mix flour, salt and oil. Add enough water to flour mixture to form a firm dough that is not sticky. Thoroughly knead dough on a well-floured surface for about 5 minutes. Form dough into a ball, place in a bowl, sprinkle with flour and refrigerate at least 2 hours.

2.

To form tortillas, divide dough into 8 portions and knead. Roll out each portion very thinly on a floured surface to match size of pan. One at a time, fry tortillas on both sides until they blister (tortillas should remain soft). Remove tortillas from pan and cut in half.

3.

Preheat oven to 175°C (approximately 350°F). For the filling, drain corn well. Cut chicken breast halves into small cubes. Heat oil in a skillet and sauté chicken until golden brown. Stir corn and tomato into chicken, let simmer briefly and season with salt and pepper. Layer tortilla halves, about 1/3 of the filling and cheese into a greased baking dish. Repeat layers 2 more times, top with remaining tortilla halves and cheese and season with salt and pepper. Bake tortilla casserole for about 30 minutes. Garnish tortilla casserole with herbs if desired to serve.