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1
Preheat oven to 375.
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2
Heat oil in a very large skillet over medium-high heat until hot.
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3
Add half of the cubed chicken, waiting to stir until chicken begins to brown on one side.
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4
Stir chicken once, and let other side brown.
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5
Remove cooked chicken from pan, and set aside in a bowl.
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6
Repeat with remaining half of chicken, and add to bowl.
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7
In the same skillet, cook garlic, onion, and corn, stirring a few times until onion is tender, 5 to 7 minutes.
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8
Add cooked chicken to pan, and stir well.
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9
Pour 1/2 cup tomato puree into each of the two 9x13 inch casserole dishes and spread to coat the bottom of each dish.
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10
Add remaining puree to chicken in pan.
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11
Add salsa and taco seasoning and bring to a simmer over medium heat.
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12
Let it simmer 5 minutes or so.
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13
While chicken simmers, put a double layer of tortillas in the bottom of each casserole dish.
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14
Tear tortillas as needed to make them fully cover the bottom of each dish.
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15
Once chicken mixture has simmered for a few minutes, layer one quarter of the mixture into each casserole dish.
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16
Sprinkle 1 cup cheese over chicken in each dish, then add another layer of tortillas.
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17
Divide remaining chicken mixture evenly between casserole dishes, and top chicken evenly with remaining cheese.
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18
Bake casserole 30 minutes or until bubbly and cheese on top is nicely browned.
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19
Let sit 10 minutes before serving.
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20
Serve with sour cream and additional salsa.
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21
Cover remaining casserole lightly with aluminum foil, label, and freeze up to 6 months.
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22
To cook frozen casserole, thaw overnight in the refrigerator and bake until casserole is bubbly, 30 to 35 minutes.
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23
You may also cook it frozen, in which case it will need to bake 50 to 55 minutes.
