Monterey Tortilla Casserole

I also found this recipe at Better Homes and Gardens, but in their recipe they make a bunch of small casseroles and I decided to make it easier and do it in one big pan!  I LOVED this one!  I have just been loving jalapenos lately! Mmm Mmm!

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 cheese (I think I used more than a cup and I just bought the already grated “fiesta blend” cheese from WalMart)
    Light dairy sour cream (optional)
    Snipped fresh cilantro (optional)
    Chopped tomato (optional)
    Jalapeno pepper, thinly sliced (optional)


1. Spray baking dish with nonstick coating. Place tortilla wedges over the whole base of the pan. 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. Spread mixture over tortilla wedges.
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.

Don’t mind the bad picture!  It was taken on my ghetto phone!
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