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Mexican Tortilla Casseroles

Makes: 4 servings
Prep 15 mins Bake 350°F 35 mins to 40 mins
Mexican Tortilla Casseroles
Ingredients
  •  Nonstick spray coating
  • 6  6-inch 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 or 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
  • 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 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,
  • 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

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