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, 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

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