Recipe: Layered Tortilla Casserole (using cooked chicken, spinach, and corn)

LAYERED TORTILLA CASSEROLE

Reynolds Wrap Release Non-Stick Foil
5 cups of your favorite tomato sauce*
12 (4 inch) corn tortillas, lightly toasted
3 cups coarsely chopped cooked chicken
1 (10 oz.) package frozen cut-leaf spinach, thawed and well drained
Salt and pepper
1 (8 oz.) package shredded Mexican cheese blend, divided use
1 (15 1/4 oz.) can whole kernel corn, drained
2 poblano chiles, roasted and cut in strips

Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with Reynolds Wrap Release Non-Stick Foil with non-stick side toward food; set aside.

Cut tortillas in half. Arrange about 12 tortilla halves to cover as much of the bottom of pan as possible.

Top with chicken and spinach; sprinkle with salt and pepper. Spoon half of sauce and half of cheese over spinach. Arrange remaining tortilla halves over cheese. Top with corn, chiles, remaining sauce and cheese.

Cover with a sheet of Release Non-Stick Foil with non-stick side toward food.

Bake 30 minutes. Uncover and bake for an additional 15 to 20 minutes until cheese is melted. Let stand 5 to 10 minutes before cutting in squares to serve.

*TO MAKE A QUICK TOMATO SAUCE:
Combine:
1 (16 oz.) jar chunky salsa
2 cups water
1 (6 oz.) can tomato paste
2 tablespoons chopped chipotle chilies in adobo sauce
2 cloves minced garlic
2 tablespoons chopped fresh cilantro.

Servings: 8-10
Source: Reynolds Kitchens