Monterey Tortilla Casseroles

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® cheese or crumbled farmer cheese (4 ounces)
• Light dairy sour cream (optional)
• Snipped fresh cilantro (optional)
• Chopped tomato (optional)
• 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.

From Better Homes and Gardens
Submitted by Shelli