Monterey Tortilla Casseroles

In Mexico, this dish is served for breakfast; stateside, families enjoy it as a quick and tasty dinner, too. Follow the make-ahead directions and heat the frozen casserole in a microwave for a meal that's ready in minutes.

Monterey Tortilla Casseroles Enlarge Image
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24 users rated this recipe an average rating of 3.5
Makes:
4 servings
Prep:
15 mins
Bake:
35 mins to 40 mins 350°F
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Monterey Tortilla Casseroles

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
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)

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

*To Make Ahead

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.

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.

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)
    Per serving:
  • 479 kcal cal.,
  • 21 g fat
  • (3 g sat. fat,
  • 98 mg chol.,
  • 1247 mg sodium,
  • 45 g carb.,
  • 7 g fiber,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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