Nonstick spray coating
corn tortillas, each cut into 6 wedges
cubed cooked chicken
loose-pack frozen whole kernel corn
16 ounce jar
light dairy sour cream
snipped fresh cilantro
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)
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.
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
- 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.
- 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.
- 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.
(Monterey Tortilla Casseroles)
- Servings Per Recipe 4,
- cal. (kcal) 479,
- Fat, total (g) 21,
- chol. (mg) 98,
- sat. fat (g) 3,
- carb. (g) 45,
- fiber (g) 7,
- pro. (g) 34,
- vit. A (RE) 227,
- vit. C (mg) 43,
- sodium (mg) 1247,
- calcium (mg) 273,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet