1cup Daiya brand cheddar “cheese” shreds(you’ll need a total of 2 cups for this recipe; 1 for the cheese sauce; 1 for the top of the casserole) – If dairy isn’t an issue, you can use real cheese
Boil the chicken in a pot of water until cooked through (25-30 minutes)
Chop vegetables and mince the garlic; saute them in olive oil in a large pan (use a large one – you’ll be adding the chicken and sauce to this later)
Add the can of Ro-Tel and set aside
To make the cheese sauce, heat the chicken broth and “milk” on medium high; whisk in the corn starch until thick; lower the heat and add the Daiya shreds and salt; once the shreds are melted, remove from the heat
Preheat oven to 375 degrees F
Spray a 9×13 glass baking dish with olive oil cooking spray
Put one layer of tortillas on the bottom and heat in oven for 4-5 minutes to get them slightly crisp (tear them in half as needed to create 1 layer)
Once the chicken is done, drain the hot water out of the pot and run cold water in the pot to cool the chicken; when cool enough; shred the chicken and put into the large saucepan with the vegetables.
Add the sauce to the large pan with the chicken and veggies and mix thoroughly.
Pour half of the chicken/veggie/sauce mixture over the first layer of tortillas
Add another layer of tortillas
Pour the rest of the chicken/veggie/sauce mixture over the second layer of tortillas
Add 1 cup of Daiya shreds to the top
Bake for 20 minutes on 375; cut and plate. Garnish with lemon, cilantro and/or avocado as you prefer. Enjoy!
