Recipe finder
Mexican Tortilla Casseroles
- Makes: 4 servings
- Prep 15 mins
- Bake 35 mins to 40 mins
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
- 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.
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.
Tip
- 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.
Tip
- 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, chol. (mg) 98, vit. C (mg) 43, fiber (g) 7, sodium (mg) 1247, iron (mg) 2, calcium (mg) 273, sat. fat (g) 3, vit. A (RE) 227, pro. (g) 34, cal. (kcal) 479