Instead of using a springform pan, you can use a casserole dish; bake until the top is brown and bubbly, and scoop out servings. The cooking time may vary slightly.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400 degrees. Cut chicken breast into 1/2-inch cubes. Combine cornmeal, morita powder, and salt; sprinkle over chicken. Toss to coat, and place in a colander; shake off any excess cornmeal.

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  • Heat a large nonstick skillet coated with olive-oil cooking spray over medium-high heat; add chicken. Cook, stirring occasionally, mixture over the tortilla, and spread to coat evenly. Place a second tortilla on top, cover with half the canned tomato mixture, and top with a third tortilla. Cover with remaining chicken mixture and the last tortilla. Spread remaining canned tomato mixture over the top, and sprinkle with cheese.

  • Place in oven; bake until golden brown, 25 to 30 minutes. Transfer from oven to cooling rack for about 15 minutes. Release springform; remove sides. Cut into six wedges using a serrated knife. Serve.

Variations

You can substitute reduced-fat mozzarella cheese for grated queso blanco.

Variations

You can substitute chili powder for morita powder.

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