Skillet-on-the-Grill Chicken Tortilla Casserole
Uncooked yellow corn
1½ cup(s), sweet variety
Canned low sodium black beans
1½ cup(s), (1 [15-oz] can), rinsed and drained
Skinless rotisserie chicken breast
8 oz, shredded
9 medium, cut in half
Fat free salsa
Shredded reduced-fat Mexican-style cheese
⅓ cup(s), thinly sliced
1 medium, thinly sliced
- Coat a 10-inch cast-iron skillet with cooking spray. Set the pan on a grill, close the lid, and heat the grill to medium-high (about 425°F). Alternatively, place the pan in the oven and preheat the oven to 425°F.
- In a large bowl, combine the corn, black beans, and chicken. Open the grill lid and arrange 6 tortilla halves over the bottom of the pan. Top with half of the chicken mixture and ¾ cup salsa. Top with another 6 tortilla halves, remaining half of the chicken mixture, and ¾ cup salsa. Arrange the remaining 6 tortilla halves over the top, and top evenly with ½ cup salsa. Sprinkle with cheese. Carefully cover the pan with foil coated with cooking spray. Close the grill lid and cook for 15 minutes.
- Open grill lid and carefully remove foil from pan. Sprinkle the scallions and chile over casserole. Close grill lid and cook until cheese is melted and starting to crisp around the edges of the pan, 3 to 4 minutes. Cut casserole into 6 wedges.
- Serving size: 1 wedge