Layers of tortillas, chicken, black olives, salsa, and cheese make up this delectable casserole with a cream cheese sauce to meld it all together.
Sometimes I think maybe I’m not really Italian but Mexican instead. I eat way more Tex-Mex inspired meals and crave Southwest flavors every single day.
Maybe I was switched at birth.
Or a doorstep baby.
Totally kidding. I love meatballs way too much. . .And eat ricotta cheese off a spoon straight from the container. Standing at the refrigerator.
I’ll eat any and all pizza. Even bad pizza. Without hesitating. Earmarks of a true Italian girl.
I guess I’m just Mexican at heart.
The spiciness factor in this casserole is controlled by the salsa. Use a hot one for lots of spice or a mild one for subtle heat.
You can even mix in a can of green chiles or jalapenos for an extra kick.
Corn tortillas are my first choice over flour for their added texture and great corn flavor. Sometimes it’s hard to find them in the 8-inch size. If not, flour ones work fine too.
- 3 cups shredded cooked chicken breasts or rotisserie chicken
- 6 ounces sliced black olives
- 1 cup salsa
- coarse salt and fresh black pepper
- 6 ounces cream cheese (light or regular)
- 1 cup whole milk
- 4 corn or flour tortillas (8 inch)
- 1 + ½ cups extra sharp shredded cheddar cheese
- sour cream, for serving
- Preheat oven to 400 degrees F. Grease a 9-inch deep dish pie pan or round casserole dish.
- Mix the chicken, olives (you can set aside a few for the top) and salsa together in a large bowl. Season to taste with salt and pepper.
- In a medium bowl melt the cream cheese in the microwave - about 25 seconds. Slowly whisk the milk into the melted cream cheese a little bit at a time until smooth and creamy.
- Layer the casserole starting with a tortilla on the bottom. Spread ⅓ of the chicken mixture evenly over the tortilla then spoon ¼ of the cream cheese mixture over that followed by ⅓ cup of the cheese. Repeat the layering 2 more times.
- Cover the last layer with another tortilla, the last ¼ of the cream cheese/milk, sprinkle with the remaining ½ cup cheese and olives.
- Bake 25 minutes. Let set 5 minutes before cutting into wedges. Serve with sour cream.
Originally published in June, 2013.