Skillet-on-the-Grill Chicken Tortilla Casserole
7
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
When you don’t want to heat up your oven, turn to your grill to keep your house cool. With the lid closed, it functions like an oven, quickly cooking this layered casserole of tortillas, chicken, black beans, and corn—giving it wonderfully crispy edges. Have your ingredients prepped, and take them out to the grill on a tray or sheet pan so you can easily pile the components into the hot pan. Salsa provides the moisture to soften the tortillas without making them soggy; use a pureed, more liquidy style and not a chunky pico de gallo.
Ingredients
Cooking spray
4 spray(s)
Uncooked sweet yellow corn
1.5 cup(s)
Canned low sodium black beans
1.5 cup(s)
Skinless original seasoning rotisserie chicken breast
8 oz
Corn tortilla(s)
9 medium
Fat free salsa
2 cup(s)
WW Reduced fat shredded Mexican style blend cheese
0.75 cup(s)
Uncooked scallion(s)
0.333 cup(s)
Fresno chile
1 medium
Instructions
1
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.
2
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.
3
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.
4
Serving size: 1 wedge
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