Mexican Tortilla Casseroles | Midwest Living

Mexican Tortilla Casseroles

Mexican Tortilla Casseroles

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  • Makes: 4 servings
  • Prep 15 mins
  • Bake 35 mins to 40 mins

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  • 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)


  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.

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.


  • 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, Fat, total (g) 21, carb. (g) 45, vit. C (mg) 43, chol. (mg) 98, sodium (mg) 1247, iron (mg) 2, pro. (g) 34, calcium (mg) 273, vit. A (RE) 227, cal. (kcal) 479, sat. fat (g) 3, fiber (g) 7

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