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Monterey Tortilla Casseroles
Ingredients
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Nonstick spray coating
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6
6 inches 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® cheese or crumbled 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 *To Make AheadAssemble 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% 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
(Monterey 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
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This is my husbands new favorite! I used a queso fresco, it didn't melt very well but was tastey. Be carefully which or how much salsa verde you use. Our family loves spicy and so I used La Costena medium green salsa but next time I may cut the amount I use down for this recipe cause even though my son and I could eat it, it had a little more bite than I like and I know many of our usual guests would not have been able to eat it at all. Very yummy recipe, I will be making again for sure.
4/19/2011 10:53:57 AM Report Abuse