This is a simple recipe to help get rid of the leftover stuffing from Thanksgiving. Once we have eaten ourselves sick with Thanksgiving leftovers, then I know it’s time to make Stuffing Tortilla Chicken. I’m not sure where I got this recipe. I don’t remember if I just made it up one day, or if I got it out of one of my old recipe books. Either way, it always changes, depending on the leftovers that need to be used up. It’s a nice enough change of pace to feel like a break from leftovers, while still eating the leftovers.
What you will need:
Really, this recipe is so flexible, you can look through your fridge and throw in any vegetable that needs to be used up. I start by putting some raw chicken breasts or strips into a non-stick or greased casserole dish. Throw in whatever vegetables you need to use up. Usually this involves leftover corn or green beans from Thanksgiving. If you need to use up raw vegetables (like from a veggie tray), like carrots or celery, saute them for a bit before dumping them on top of the chicken. Definitely add some diced onion, maybe some garlic. Sauteed salad greens like spinach or kale would also be good in there.
Once you get all the vegetables in there, tear up a few tortillas (corn or flour) and throw them on top of the vegetables (Sometimes I skip this step. Depends on if I have tortillas or if I am in the mood. But it does give it a bit more of a Mexican flavor, which is kind of what we are going for.) Then take two cans of cream of anything soup mix and mix it with 1 1/2 cups salsa. Dilute it with milk or water if it’s thick. I don’t use canned cream soup. I make my own using a (healthier and cheaper!) powder mix. (Click here for the recipe.) Add about a cup of sour cream to the sauce mix, if you want. (Or don’t. whatever) and pour it over the chicken and vegetables. Then top everything with the stuffing and grated cheese. (I like to use leftover colby jack, provolone, and gouda from the meat and cheese tray, if there is any. Just good ol’ cheddar works well, too.)
Cover and cook it at 350 until the chicken is cooked through, probably about 30-45 minutes. Uncover the last 10-15 minutes if you want the cheese to get crispy. Me, I like the cheese gooey and melty for this one. Then it gets down into all the layers.
Easy and delicious! And it uses up your leftovers!
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