Easy Salsa Chicken Tortilla Casserole Featuring Pam’s Salsa
I started doing the cooking demos at the Wakefield Farmers Market last season (summer of 2016) and continued doing them for most of the subsequent Melrose-Wakefield Winter Farmers Market season as well. While the major goal has been to highlight veggies and fruits from our produce farmers, I do like to
incorporate the offerings of other vendors when I can. (Due to Board of Health safety constraints, I have to stick to vegetarian/ non PHF (potentially hazardous foods) ingredients in the demos, which means I can’t share just any recipe at the market if I want to offer samples.) While salsa is indeed vegetarian, I have yet to use Pam’s Salsa in a cooking demo. To make up for that, I found the perfect way to highlight this amazing fresh and delicious salsa in a recipe that is quick and easy, suitable for even the most busy household.
1 – 1 ¼ pound boneless skinless chicken breast
1 pint Pam’s Salsa, separated if using a 1.5 quart slow cooker
1 Tbsp olive oil
1 cup or so:
chopped bell pepper
1 clove garlic, minced
1 cup tomato plain tomato sauce
1 tsp hot sauce
6 flour tortillas (10 inch)
6 ounces shredded cheese, Mexican blend if available
Put chicken and 1 cup (or the entire pint if using a 3.5 quart slow cooker) salsa in a slow cooker and cook 6-8 hours on low or 4-5 hours on high.
Preheat oven to 350°. In a 10” fry or sauté pan, heat the olive oil and cook the onions, garlic, carrot, and bell pepper until just starting to get soft.
Stir the hot sauce into the tomato sauce and add to the veggies, along with remaining salsa if applicable.
Use two forks to shred the salsa-cooked chicken and mix into to the veggie-sauce mix.
Place two tortillas, overlapping as necessary, in the bottom of a greased 13×9-inch baking dish.
Cover with half the chicken mixture and one-third of the cheese. Add another layer of two tortillas, the other half of the chicken mixture, and another third of the cheese.
Place the remaining two tortillas on top and cover with the remaining third of the cheese.
Bake, uncovered, for 30 minutes or until bubbly and a bit browned.
Top with sour cream and or whatever toppings suit your fancy. And, of course, add anything else such as black olives, chunks of fresh tomatoes, more hot sauce, more cheese, or substitute enchilada sauce or adapt however will make this perfect for you.
NOTES: I used a 1.5-quart slow cooker. If using a 3.5-quart slow cooker, put the whole pint of salsa into the slow cooker with the chicken rather than adding the other cup to the chicken mix after sautéing with the veggies and tomato sauce.
Using Pam’s Salsa makes this so deliciously easy with the perfect “so fresh” taste. But, in a pinch, use one cup of a regular salsa of your choice and add a cup of frozen corn to replace the 2nd cup of salsa – or use your imagination. My suggestion is based on the Slow Cooker Salsa Chicken recipe I found HERE. (Scroll down a bit once you get to the page.) But, Pam’s Salsa really made this recipe pop, that’s for sure!
Makes six servings.