Ancient Crunch
This Tortilla Skillet Casserole is the ultimate one-pan comfort meal, rebuilt with clean, whole-food ingredients. By combining protein-packed shredded chicken with fiber-rich brown rice and fresh zucchini, you get a balanced dinner that doesn't skimp on flavor. The secret is adding the MASA Original during the final minutes of baking, which ensures they stay perfectly crisp while the cheese underneath gets bubbly and molten. It’s a family-style dish that brings all the bold flavors of a taco night into a simple, nourishing bake.
1 ½ cups chicken breast, shredded
1 cup brown rice (yields approx. 3 cups cooked)
1 cup salsa
1 can (4 oz) diced green chilies
1 small zucchini, diced
1 heaping cup shredded cheddar cheese
MASA Chips Original, for the topping
1 ½ tsp chili powder
1 tsp cumin
½ tsp garlic powder
¼ tsp paprika
¼ tsp oregano
¼ tsp salt
Pinch of black pepper
Fresh cilantro, chopped
Pickled jalapeños
Green onions, sliced
Fresh tomato, diced
Begin by boiling or pressure-cooking the chicken breasts until tender. Once cooled slightly, shred the meat using two forks.
In a large mixing bowl, toss the shredded chicken with your homemade taco seasoning blend until evenly coated.
Preheat your oven to 350°F and lightly grease a casserole dish. Combine the cooked rice, seasoned chicken, salsa, green chilies, and diced zucchini in the dish. Mix until well-incorporated and spread into an even layer.
Top the mixture with a generous layer of shredded cheddar cheese. Bake for 20 minutes until the casserole is heated through and the cheese is melted.
Remove the dish from the oven and add a thick layer of MASA Original over the cheese.
Return the casserole to the oven for an additional 5–10 minutes to toast the chips and finish the bake.
Let the casserole cool for a few minutes to set. Top with fresh cilantro, pickled jalapeños, green onions, and tomatoes before serving.
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