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Mexican Tortilla Casseroles
Ingredients
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Nonstick spray coating
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6
6-inch corn tortillas, each cut into 6 wedges
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2
cups cubed cooked chicken
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1
cup loose-pack frozen whole kernel corn
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1
16 ounce jar salsa verde
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3
tablespoons light dairy sour cream
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3
tablespoons snipped fresh cilantro
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1
tablespoon all-purpose flour
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1
cup crumbled Mexican chihuahua or farmer cheese (4 ounces)
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Light dairy sour cream (optional)
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Snipped fresh cilantro (optional)
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Chopped tomato (optional)
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Jalapeno pepper, thinly sliced (optional)
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.
From the Test Kitchen
- Make Ahead Tip Assemble casseroles as directed above, except do not top with baked tortilla pieces; place baked pieces in a moisture- and vapor-proof plastic bag. Freeze casseroles and tortilla pieces up to 1 month.
- Tip To bake frozen casseroles:Bake, covered, in a 350 degree F oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 to 10 minutes more or until heated through. Garnish as above.
- Tip To micro-cook frozen casseroles:Cover microwave-safe casseroles with waxed paper; micro-cook on 30% power, allowing 4 minutes for 1 casserole and 5 minutes for 2 casseroles. Continue cooking, covered, on 100 percent power until heated through, allowing 2 to 4 minutes for 1 casserole or 3 to 6 minutes for 2 casseroles, rotating the dishes once. Top with baked tortilla pieces and cheese; micro-cook, uncovered, about 30 seconds more or until cheese is melted. Garnish as above.
Nutrition Facts
(Mexican Tortilla Casseroles)
- Servings Per Recipe 4,
- Calories 479,
- Protein (gm) 34,
- Carbohydrate (gm) 45,
- Fat, total (gm) 21,
- Cholesterol (mg) 98,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 7,
- Vitamin A (RE) 227,
- Vitamin C (mg) 43,
- Sodium (mg) 1247,
- Calcium (DV %) 273,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
to grmaud: why not double the recipe & pick a baking dish of appropriate size...should serve 8?
1/14/2011 07:31:27 PM Report Abuseanother side note for the vegetarian, on this site's home page, there is a food and recipes menu bar on the top left of the page. Go to main dishes and there is a sub category for vegetarian entrees. To eat healthy and vegetarian, you have to learn what you should add or with hold from your food and never depend on recipes to be completely accurate in their nutrition.
10/26/2010 11:41:25 PM Report Abusefor the vegetarian, all you have to do is substitute your favorite legumes for the meat-try pinto beans or black beans or a combination of chili beans. I have 2 vegans in my home and finding recipes is pretty easy-just look for them and with regular meat recipes experiment with the things you like and make substitutions for the meat.
10/26/2010 11:36:57 PM Report AbuseChihuahua cheese is a Mexican melting cheese which can be found at some specialty grocers, as well as Mexican grocers (if you have one near you). If you can't find Chihuahua cheese, I think you could substitute Monterrey Jack with pretty good results.
10/26/2010 04:38:09 PM Report AbuseI'd like an answer to the cheese question and to a larger casserole
10/26/2010 01:06:21 PM Report Abuse