Monterey Tortilla Casseroles

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• nonstick spray coating
• 6 corn tortillas, 6 inch diameter, 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 sour cream
• 3 tablespoons snipped fresh cilantro
• 1 tablespoon all-purpose flour
• 1 cup crumbled mexican chihuahua cheese (4 ounces) or 1 cup crumbled farmer cheese (4 ounces)
• light sour cream (optional)
• snipped fresh cilantro (optional)
• chopped tomato (optional)
• jalapeno pepper, thinly sliced (optional)

Recipe

• 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.
• 5 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.