Tortilla Casserole with Chicken and Corn
Ingredients
- For the tortillas
- 375 grams Pastry flour
- 1 tsp 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 Tbsps vegetable oil
- salt
- peppers
Preparation steps
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.
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.
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.
