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.

Prep Time:
15 mins
Total Time:
40 mins
Servings:
Makes 4 servings.
Ingredients
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Nonstick spray coating
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6 6-inch 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.
3.
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.
4.
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.
Make-Ahead Tip
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.
Nutrition information
Calories 479, Total Fat 21 g, Saturated Fat 3 g, Cholesterol 98 mg, Sodium 1247 mg, Carbohydrate 45 g, Fiber 7 g, Protein 34 g. Daily Values: Vitamin A 22%, Vitamin C 73%, Calcium 27%, Iron 11%.
Percent Daily Values are based on a 2,000 calorie diet
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