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Monterey Tortilla Casseroles

  • 15minutes

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Source: www.kitchendaily.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Nonstick spray coating

  2. 6 6-inch corn tortillas, each cut into 6 wedges

  3. 2 cups cubed cooked chicken

  4. 1 cup loose-pack frozen whole kernel corn

  5. 1 16-ounce jar salsa verde

  6. 3 tablespoons light dairy sour cream

  7. 3 tablespoons snipped fresh cilantro

  8. 1 tablespoon all-purpose flour

  9. 1 cup crumbled Mexican Chihuahua cheese or crumbled farmer cheese (4 ounces)

  10. Light dairy sour cream

  11. Snipped fresh cilantro

  12. Chopped tomato

  13. Jalapeno pepper, thinly sliced

Instructions Jump to Ingredients ↑

  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.

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