Monterey Tortilla Casseroles

By SMorrissey

Ingredients

• Nonstick spray coating
• 6 6 inches corn tortillas, each cut into 6 wedges
• 2 cups cubed cooked chicken
• 1 cup loose-pack frozen whole kernel corn
• 1 16 ounce jar salsa verde
• 3 tablespoons light dairy sour cream
• 3 tablespoons snipped fresh cilantro
• 1 tablespoon all-purpose flour
• 1 cup crumbled Mexican Chihuahua® cheese or crumbled farmer cheese (4 ounces)
• Light dairy sour cream (optional)
• Snipped fresh cilantro (optional)
• Chopped tomato (optional)
• Jalapeno pepper, thinly sliced (optional)

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

Directions

1.

Spray four 10- to 12-ounce baking dishes with nonstick coating. Place 5 tortilla wedges in the bottom of each dish. Place remaining tortilla pieces on a baking sheet; bake in a 350 degree F oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, the 3 tablespoons sour cream, cilantro, and flour. Divide mixture among dishes.

2.

Bake, uncovered, in a 350 degree F oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top with cheese; bake for 5 to 10 minutes more or until heated through. If desired, garnish with additional sour cream, jalapeno slices, cilantro, and tomato. Makes 4 servings.